Recipe
| Savoy cabbage | 6 leaves |
| Cod fish | 2 pcs |
| Lemon | 1 pc |
| Fresh Thyme | 1 stalk |
| Basil | 5-6 stalks |
| Garlic | 2 cloves |
| Shallot | 2 pcs |
| Olive Oil | 100ml |
| Lime | 1 pc |
| Cayenne Powder | 0.25tsp |
| Salt | Noted |
| Black Pepper | Noted |
- Boil the savoy cabbage leaves in salted water for 10 minutes or until soft.
- Put the cabbage in ice bath.
- Use the same water to boil the garlic cloves for 5 minutes. Store for later use.
- Dry the leaves with kitchen paper and trim the stem.
- Season the fish with salt, black pepper and lemon zest.
- Wrap the fish with the cabbage leaf, tie with strings and put on a plate.
- Put the plate in the Steam Oven's metal try and wire rack, and set to STEAM MED MODE for 10 minutes.
- Prepare the vinaigrette by mixing the minced shallots, thyme, chopped basil, olive oil, lime juice and cayenne powder. Lastly, add minced garlic.
- When fish is done, take out, untie strings, serve with vinaigrette.
| Savoy cabbage | 6 leaves |
| Cod fish | 2 pcs |
| Lemon | 1 pc |
| Fresh Thyme | 1 stalk |
| Basil | 5-6 stalks |
| Garlic | 2 cloves |
| Shallot | 2 pcs |
| Olive Oil | 100ml |
| Lime | 1 pc |
| Cayenne Powder | 0.25tsp |
| Salt | Noted |
| Black Pepper | Noted |
- Boil the savoy cabbage leaves in salted water for 10 minutes or until soft.
- Put the cabbage in ice bath.
- Use the same water to boil the garlic cloves for 5 minutes. Store for later use.
- Dry the leaves with kitchen paper and trim the stem.
- Season the fish with salt, black pepper and lemon zest.
- Wrap the fish with the cabbage leaf, tie with strings and put on a plate.
- Put the plate in the Steam Oven's metal try and wire rack, and set to STEAM MED MODE for 10 minutes.
- Prepare the vinaigrette by mixing the minced shallots, thyme, chopped basil, olive oil, lime juice and cayenne powder. Lastly, add minced garlic.
- When fish is done, take out, untie strings, serve with vinaigrette.