Fish in Peking Cabbage Leaves

This way of cooking fish is known all over the world. It is absolutely elementary - even a small child can handle it! And the leaves here can actually be very different: from a lotus to a banana palm leaf (however, in denser leaves, products are still more often baked, not boiled). The leaf not only retains the juice in the fish, but also gives a little of its own flavor.

Ingredients

• 2 thick white fish fillets, approximately 300 g each
• 6 large Chinese cabbage leaves
• 2 tsp miso paste
• freshly ground black or white pepper

Directions

1. Brush the fish fillet with miso paste on all sides and set aside while preparing the leaves.
2. Rinse and pat the cabbage leaves dry. Cut a layer from the stump so that the thickness of the leaf is approximately the same over the entire area. You can slightly beat off a thick spot with the handle of a heavy knife. Place the leaves in a double boiler and cook for 5 minutes.
3. Remove the leaves from the steamer and place on a work surface, cool slightly. Lay the leaves three by a jack, slightly overlapping - so that the top of one leaf is next to the bottom of the other. Season the leaves with black pepper.
4. On each "pad" of leaves, lay a piece of fillet obliquely and wrap it in an envelope, bending the open ends inward.
5. Place the fish in the leaves in a double boiler and cook for 10-15 minutes, depending on the thickness of the fillets. Serve the fish very hot.