Asian Fish Rolls In Rice-Paper Wrappers
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Tomatoginger dipping sauce | |||
| ¾ | cup |
tomato purée (passata)
|
|
| 2 | tablespoons |
lime juice
|
|
| 1 | teaspoon |
ginger root
grated |
|
| 1 | teaspoon |
soy sauce, sodium reduced
|
|
| ½ | teaspoon |
sesame oil
|
|
| ½ | teaspoon |
thai chili paste
|
*
|
| Asian fish rolls recipe | |||
| 2 | cups |
mung bean sprouts
|
|
| 2 | cups |
napa (Chinese) cabbage
shredded (chinese) |
|
| 2 | cups |
snow pea pods
chinese, cut into julienne strips |
|
| 18 | each |
rice-paper wrappers
6" |
* |
| ¾ | pound |
sea bass
finely chopped, cooked, or whitefish |
* |
| ⅓ | cup |
cilantro
chopped fresh |
|
| 3 | tablespoons |
peanuts
finely chopped unsalted roasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Tomatoginger dipping sauce | |||
| 177 | ml |
tomato purée (passata)
|
|
| 3E+1 | ml |
lime juice
|
|
| 5 | ml |
ginger root
grated |
|
| 5 | ml |
soy sauce, sodium reduced
|
|
| 2.5 | ml |
sesame oil
|
|
| 2.5 | ml |
thai chili paste
|
*
|
| Asian fish rolls recipe | |||
| 473 | ml |
mung bean sprouts
|
|
| 473 | ml |
napa (Chinese) cabbage
shredded (chinese) |
|
| 473 | ml |
snow pea pods
chinese, cut into julienne strips |
|
| 18 | each |
rice-paper wrappers
6" |
* |
| 340.2 | g |
sea bass
finely chopped, cooked, or whitefish |
* |
| 79 | ml |
cilantro
chopped fresh |
|
| 45 | ml |
peanuts
finely chopped unsalted roasted |
|
Directions
FOR TOMATO-GINGER DIPPING SAUCE: Mix all ingredients in small glass or plastic bowl. Cover and refrigerate until serving time.
FOR ASIAN FISH ROLL RECIPE: Prepare Tomato-Ginger Dipping Sauce. Heat 1 inch water to boiling or place steamer basket in ½ inch water (water should not touch bottom of basket) and heat to boiling.
Add bean sprouts.
Cover and cook or steam 2 minutes.
Immediately rinse in cold water; drain. Repeat with cabbage and pea pods.
Place rice-paper wrappers, 2 at a time in bowl of hot water 45 seconds. Remove and place on plate. When completely soft, separate wrappers.
Place about 2 tablespoons fish, 1 tablepsoon each bean sprouts, cabbage and pea pods, 1 teaspoon cilantro and ½ teaspoon peanuts in center of each wrapper.
Fold one end of wrapper up about 1 inch over filling; fold right and left sides in over folded end. Fold remaining end down, wrapping around roll.
