Rinse the fish and dry with kitchen
paper. Chop the fish very finely. Mix the salt with lemon juice and
stir until the salt dissolves. Coat the fish with this mixture and
leave aside for 30 minutes. Take about 15 good leaves from the
cabbage. Cut away the coarsest veins, then boil for 5 minutes in
salted water. Drain the leaves and let in cool. Shred 1/2 lb of
cabbage. Heat 2 tbsp of oil in pan and stir fry the onion until
fragrant. Put in the garlic and shredded cabbage and stir fry for 3
minutes. Add salt to taste, galangal, chili paste and sugar. Stir
well. Remove from heat and put in the fish and the lightly beaten egg.
Stir well. Preheat oven to 200 degrees Celsius. Spread the drained
cabbage leaves on a board. Divide the fish and cabbage mixture between
the leaves and roll up and secure with wooden cocktail picks. Place
the rolled up leaves side by side in an oiled ovenproof dish. Sprinkle
a little oil on top and cover the dish with a lid or aluminum foil.
Bake for 25 minutes and serve.