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| Vietnamese Fish Rolls 'Absolutely delicious!' 'Lots of spice which I love but needs more chilli' Tasters |
67 used frozen cod but less expensive frozen pollock fillets will do just as well.
The coriander chilli sauce was adapted from Jaime Oliver to accommodate conventional storecupboard ingredients.
Cost: £4.00'ish
Makes: 7 large (22cm) wraps
Ingred:
1-2 packages 22 cm Vietnamese rice paper wraps
1 1/2 cups cooked cod or pollock, steamed for 7 minutes, cooled, separated into large flakes and marinated in the sauce (below) for at least an hour
1/2-1/3 cup cooked glass/beanstarch vermicelli from a 100gm packet (See How to Use Your Noodle/s), (soaked in boiling water 5 mins, plunged into icy water and sprinkled with toasted sesame oil)
any or all of:
1/3 cup grated carrot
1/4 cup finely sliced radish
1/4 cup finely sliced bamboo shoots (tinned, at major supermarkets & Chinatowns)
soft English lettuce
finely sliced de-stringed mange tout
tiny florets raw cauliflower
blanch in boiling water 4 mins & plunge in ice water:
asparagus spears
broccoli florets (opt)
Sauce:
1 large clove garlic
1-2 chillis, seeds & membranes removed
1 tbsp fresh grated ginger
generous handful coriander leaves
1 tbsp reduced salt soy sauce
1 lime, zest and juice
1 1/2 tbsp groundnut/peanut oil
1/2 tbsp toasted sesame oil
lightly mashed in a blender (not pureed)
Method:
The rice papers are available in Chinatowns, on the shelf or in the chiller. The dry papers cost a pound and a bit for 20 22cm papers - 1/3 the price of the chilled. The brand used was Longdan, in a green packet. A smaller size is available; they can be easier OR more difficult to work with. Fill a flat baking dish with warm water (67 found this easier than a bowl.) Dip the paper into the water for 5 seconds only (one potato; two potato...). Don't worry if they still feel like paper; they'll continue to soften.
The smooth side of the paper is the outside. Place a lettuce leaf in the middle; add some sauce to the hollow, then glass noodles and veg. Roll it up loosely. Just behind it, place an asparagus spear, if using, and a generous portion of fish - 2-3 tablespoons - including marinade if not too liquid. If you're worried the wrap is not big enough, use 2, slightly overlapping.
Roll the paper first over the fish flakes and asparagus, then over the veg. Keep firmly tucking in the ingredients to keep the roll tight. Halfway down fold in the sides and roll to the end.
If making in advance:
Place the finished roll obliquely on a strip of greaseproof paper.
To eat, tear a wide strip off the top; take a bite; continue until you reach the bottom of the role.
Tips:
- Don't make this more than a couple of hours in advance and eat on the day
- Leftover bean starch vermicelli lasts up to 3 days and is great in a salad
Comments:
(Note: the comment about more chillis was taken on board and the recipe posted doubles the amount of chillis)
'Lots of spice but doesn't seem that hot to me. Not sure about the pastry. I want to eat it with a knife and fork and definitely not off a paper plate!' Political Agent
'Delicious! Love the wrapping. I love fish and I love coriander but this could use more chilli.' Mature Housewife
For more Fish recipes, go to Recipes on the Nav Bar; scroll down to the Fish section
(Questions & comments, pls email b67goingon50@yahoo.co.uk
and say if they can be included in the blog)
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This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission.
This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission.
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