- 1 cup thinly shaved cauliflower
- 1/2 cup pickled ginger juice from a jar of pickled ginger
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
- 2 pounds green cabbage, shredded
- 2 large leeks, white parts only, cut into 2-by-1/2-inch matchsticks
- One 4-inch piece peeled fresh ginger, cut into fine matchsticks
- Salt and freshly ground white pepper
- 1 cup sake
- 8 skinless halibut fillets (4 pounds)
- 2 scallions, white parts only, thinly sliced and separated into rings
- Soak the cauliflower in the ginger juice at room temperature for 1 hour. Drain.
- Meanwhile, in each of 2 medium skillets, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Divide the cabbage, leeks and fresh ginger between the skillets and season with salt and pepper. Cover and cook over low heat, stirring frequently, until softened but not browned, about 8 minutes.
- Divide the sake between the skillets and bring to a boil. Add 4 halibut fillets to each skillet and season with salt and pepper. Cover and cook over high heat until the fish is firm, about 10 minutes. Transfer the halibut and vegetables to shallow bowls. Garnish with the shaved cauliflower and sliced scallions and serve.
One Serving 327 cal, 12 gm fat, 2.8 gm sat fat, 12 gm carb, 3.3 gm fiber.
Earthy, fragrant dishes like this one are lovely with sake. Two good choices are the Otokoyama "Man's Mountain" and the Tamanohikari "Brilliant Jade."