The cabbage I bought all the way back for Stuffed Cabbage Soup was still kicking, and starting to bug me by it's ever present position in the produce drawer, so I knew I wanted to include it for dinner. A few quick google recipe searches later, and I settled on an easy stir fry. In a saucepan with a lid went the thinly sliced cabbage (about a third of a head), and two carrots cut into ribbons with the vegetable peeler. A couple tablespoons of water, some rice wine vinegar, and a dash of soy sauce, and steamed for about 5 minutes until slightly tender but not at all mushy. Mushy cabbage is a bad thing.
Meanwhile, preheat your broiler.
One of the things I really enjoy about cooking fish is how fast it is, 10 minutes in the oven and dinner is ready. This is especially good when you don't start cooking dinner until 8:30.
Prepare the glaze for the fish. I used the other half a pound of cod. This was about equal parts ground fresh chili paste and soy sauce. I think next time I would decrease the chili paste a bit and maybe add in a sweet flavor that would caramelize under the broiler. Orange marmalade or maple syrup might work. In any case, I poured the glaze over the fish (really almost finished with that stupid tin foil roll!), and broiled for 10 minutes.
For serving, I garnished with a drizzle of toasted sesame oil, sliced green onions, and sesame seeds. And sriracha, because no amount of heat is enough for me.
And then I really wished I had ice cream to soothe my fiery mouth.