Place 4 x 100g boneless white fish fillets into a shallow dish. Pour over juice ½ lemon and season to taste. Set aside for 5 minutes. Wash 4 large Chinese cabbage leaves and place on a microwave-safe dinner plate. Cover cabbage leaves with paper towel and cook on high (100%) power for 4 minutes. Drain and allow to cool slightly. Place each cabbage leaf flat on bench. Top each with a piece of fish, trimming to fit. Roll up from the stalk end, folding sides in to form a neat parcel. Place seam-side down in a shallow microwave-safe dish. Cook, covered, on medium (70%) power for 8-10 minutes. Set aside. In a microwave-safe jug, combine 2 tablespoons teriyaki sauce, 1 tablespoon light soy sauce, 1 tablespoon mirin, 1 teaspoon sesame oil, 4 finely shredded green onions, 3cm piece peeled, grated fresh ginger, ½ teaspoon minced chilli. Heat on high (100%) power for 1 minute. Drain cabbage rolls, cut in half and serve drizzled with sauce.
Top TipYou can use ling, dory, flake or Nile perch fillets.
You'll find more delicious low fat recipes in this week's
Woman's Day, on sale June 22, 2009.
