Thai-Style Lazy Fish Cabbage Rolls

Prepare the ingredients: trout (240 g), napa cabbage (160 g), coconut oil (10 g), table salt (3 g), black pepper (1 g), ginger (10 g), garlic (5 g), unsweetened coconut milk (200 g), turmeric (2 g), lime (35 g), cilantro (10 g), chili pepper (5 g).

Cut the trout into batons, season with salt and pepper. Scald the napa cabbage leaves and trim off the tough part.

Wrap the fish in the leaves and quickly sear the rolls in coconut oil together with the ginger and garlic.

Pour in the coconut milk, add the turmeric, lime juice and zest, cilantro, and chili, then simmer under a lid for about 10 minutes.