Curried Fish and Cabbage

1 small green cabbage, coarse outer leaves removed
1 cup water
1 teaspoon salt, optional
1 small green or red bell pepper, seeded, cut into strips or chopped
1 pound fresh or frozen fish fillets (snapper, cod and flounder are good
choices)
2 teaspoons curry powder
1/4 teaspoon onion salt (optional)
1 teaspoon ground black pepper
1 tablespoon cooking oil

Cut cabbage lengthwise into halves; remove core. Chop, slice or shred
uniformly. (Pieces should not be more than 1 inch wide for quick cooking.)
Place in colander and rinse with cold water. In large shallow pot, bring
water and salt to boil; stir in cabbage and bell pepper. Cover and steam
15 minutes. Meanwhile, remove skin and any bones from fish. In small bowl,
combine curry powder, onion salt and pepper; rub on both sides of fish.
Heat oil in large nonstick skillet; add fillets and panfry about 2 minutes
on each side to brown. Using wide spatula, remove fillets from skillet and
place on top of cabbage. Cover and steam until fish is cooked through and
flakes when tested with tip of knife, about 10 minutes. Serves 4.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/