Steamed Salmon in Cabbage

My last dish for the month of April! Wow, I've been cooking the whole month and I think I'm gaining weight too! After buying those bilingual cookbook, I'm in my cute little kitchen almost everyday. I think I found a comfort zone that would keep me busy instead of playing those games in FB. Not only I'm learning how to cook but also learning how to shoot my food. I can't wait to buy a new camera. Ever since I started snapping food photos, I'm only using Sony T7 (5 year now, if I will not use flash the color is all blue) and iphone for the food presentation. Although I can't still decide which one I'll buy... I'm planning to have DSLR, just waiting for the right time.

Anyways, my posting is scheduled in advance for a week because I cooked like 2-4 dishes a day, but took me sometime to post. I had  unsuccessful dish "home-made crispy tofu".  I followed the same procedure even the exact ingredients, unfortunately the tofu didn't get hard  after I steamed. I tried again by adding 2 more eggs, still not working... I'll figure it out what's wrong next time!

Steamed Salmon in Cabbage Roll is really tasty and healthy too! I found this recipe in Taiwan's Fish Recipe written in Chinese. I just looked at the pictures and followed, whew! I made it! Here are the ingredients needed:

1 salmon, sliced
1 bunch of string mushroom

1 small onion, sliced
3 cloves garlic, sliced
1 head cabbage
butter or olive oil
salt and pepper to taste


Blanch cabbage in boiling water for a minute, remove and tear off the cabbage leaves,
then immerse in cold water. Trim the thick stem portion to make it thinner.
Heat butter in saucepan, saute garlic, onion, and string mushroom.
Add salt and pepper to taste. Set aside.

Roll up string mushroom and salmon in cabbage leaves, place on a dish.

Boil water, place the steamer and steam the fish for 6-8 minutes.

Remove and transfer to a serving dish.