Napa Cabbage and Milkfish

I usually don't highlight our vegetable side dishes, but tonight's was so vibrant I had to take a photo.

This was a very simple but very tasty twist on a standard sauteed napa dish. I heated some oil in a saucepan, then sautéed dried baby shrimp and carrots until the carrots were half cooked. Then, I threw in thinly sliced napa cabbage and covered the pan with a lid. The cabbage steams while it cooks, simultaneously building a little (very little!) caramelization while being steamed to perfection. 

For our main dish, I seared a milkfish filet on both sides and served it with a big wedge of lemon. Simple and healthy--most nights we manage to pull it off!