Dijon Mustard-Glazed Croaker Fillet with Napa Cabbage
- Black-eyed peas162 g544 kcal
- Cilantro1 bunch12 kcal
- Croaker fillet252 g262 kcal
- Dijon mustard193 ml116 kcal
- Fennel seed5 g17 kcal
- Flaxseed oil25 ml221 kcal
- Goat cheese13 g34 kcal
- Lemongrass1 piece15 kcal
- Napa cabbage1 head144 kcal
- Onion powder4 g14 kcal
- Purslane1 bunch20 kcal
- Sea salt5 g0 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender croaker fillet paired with napa cabbage and purslane and black-eyed peas, finished with cilantro and lemongrass and a hit of fennel seed and onion powder. 1. Pat the croaker fillet dry and season with sea salt, fennel seed and onion powder. 2. Heat flaxseed oil in a heavy pan and sear the croaker fillet until it develops a deep golden crust, about 16 minutes. 3. Add napa cabbage and purslane to the pan and cook until just tender, stirring in cilantro and lemongrass for fragrance. 4. Cook the black-eyed peas separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of dijon mustard and a scattering of goat cheese before serving hot.