Chargrilled Cabbage with Thai-Style Nam Jim and Peanuts

This makes a delicious meal with steamed white fish and jasmine rice.

Preparation time: 10 minutes - Cooking time: 15 minutes - Serves: 4 as a side

28g pack coriander, stalks and leaves separated
25g fresh root ginger
2 garlic cloves
1 red chilli, deseeded
1 tbsp palm or light brown soft sugar
2 tsp fish sauce
1 lime, juice
1 large pointed spring cabbage, outer leaves removed, quartered lengthways
2 tbsp olive oil
25g roasted, salted peanuts, roughly chopped

Buy Ingredients from Waitrose Here

1. For the nam jim, put the coriander stalks, ginger, garlic and chilli into a small food processor and whizz until very finely chopped. Add the sugar, fish sauce and lime juice; whizz again to combine. Adjust the seasoning with a little more sugar or fish sauce, if needed.

2. Heat a griddle pan over a high heat then coat the cabbage quarters in the olive oil and season. Put on the hot griddle pan, reduce the heat to medium, cover with a lid or a sheet of foil and cook for 4-5 minutes on all three sides, until charred and tender.

3. Serve the cabbage drizzled with the nam jim sauce and scattered with the peanuts and coriander leaves.

Recipe courtesy of Waitrose & Partners
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