Crispy Fish Cabbage Wraps

Gently pat the fish dry using paper towels to remove excess moisture.

Heat a generous amount of canola oil infused with dried red chiles in a large, non-stick skillet over medium heat. Allow the mixture to simmer gently until the oil reaches a suitable temperature, approximately 3 minutes per side. Cook the fish in the hot oil until it reaches an opaque and slightly browned texture, a process that typically takes around 3 minutes per side. Sprinkle the fish with salt and black pepper to enhance its flavor.

Immediately remove the cooked fish from the heat source, allowing any excess oil to drain off. Discard the dried red chiles that were used in the cooking process.

In a separate bowl, combine mayonnaise, wasabi paste, and 2 tablespoons of chopped cilantro. Mix the ingredients together until they form a smooth and harmonious blend. Spoon several tablespoons of cooked fish into a cabbage leaf, wrapping the leaf around the fish to create a compact roll. Repeat this process with the remaining leaves and fish, ensuring each roll is garnished with a sprinkling of chopped cilantro. Serve the fish rolls with a side of wasabi mayonnaise for added flavor and enjoyment.