Passpart & Banana Leaf

Passport & Plate - Vietnamese Style Fish Spring Rolls

Vietnam | Tuesday, March 3, 2015 | 5 photos

Ingredients
Fish ingredients:
200g firm fish (snapper, blue eye cod, barramundi)
2 stems of finely chopped fresh lemon grass
4 gloves of crushed garlic
¼ finely chopped brown onion
1 finely chopped red chilli
1 tablespoon of grated fresh turmeric or 1 teaspoon of turmeric powder
1 teaspoon of grated fresh ginger
1 tablespoon of oyster sauce
1 teaspoon of fish sauce
1 teaspoon of soya sauce
1 teaspoon of sesame oil
1 teaspoon of sugar
2 tablespoons of vegetable oil
1 cup water

Suggested cooking utensils: sharp knife, measuring spoons, glass bowl, cutting board, cling wrap, grater, pestle and mortar (or blender), silver foil, frying pan with a lid and an egg flipper and I recommend cooking gloves (for grating/handling the fresh turmeric)

Spring roll ingredients
1 packet of Vietnamese rice paper
1 finely sliced (lengthways) Lebanese cucumber (approx. 5cm in length)
1 finely sliced (lengthways) carrot (approx. 5 cm in length)
¼ fresh pineapple finely sliced (approx. 5cm in length)
½ cup finely sliced fresh lettuce or use small rocket leaves.
½ cup fresh mint leaves
¼ cup fresh coriander
¼ cup crushed unsalted peanuts (crush in pestle and mortar if required)
Cooked and drained vermicelli noodles (see packet for cooking instructions)
Small wedges of fresh lime (optional)
Be creative: bean shoots, basil leaves, parsley leaves, fresh chive stalks can also be used
Spring roll dipping sauce (optional chopped fresh red chilli and fresh grated carrot)

Suggested cooking utensils: sharp knife, pestle and mortar, frying pan with warm water, glass bowl for the vermicelli noodles, large plater plate, dinner plates, baking paper, tongs, small dishes for nuts and the dipping sauce.

 

How to prepare this recipe
Method: (for the fish)
1. Place the lemon grass, garlic, onion and chilli into a mortar bowl and crush to a near pulp.
2. Add the turmeric and ginger to the pulp and gently blend ingredients.
3. In a glass bowl place the oyster sauce, fish sauce, soya sauce, sesame oil, sugar and vegetable oil and gently stir to combine. Next add the pulp to the mixture in the bowl and gently stir to combine.
4. Add the fish to the bowl and ensure it is fully covered with the marinade. Leave the fish to marinate in the bowl, cover the bowl with cling wrap and place in the fridge for 40 minutes.
5. After marination, pre-heat a frying pan. Remove the fish from the bowl and place on a large piece of silver foil rubbing the remaining marinate into the fish to gain complete coverage.
6. Fold the foil to wrap the fish ensuring no leakages.
7. Place a small amount of water in a frying pan, add the fish and cover with a lid. Cook 10-15 minutes each side, adding a small amount of water when required.
8. The fish will have white flesh and be slightly flaky when it is cooked.
Spring rolls:
a. Cook and drain the vermicelli noodles (see packet for cooking instructions)
b. Assemble the cucumber, carrot, pineapple, lettuce, mint and coriander in a semi-circle on a platter. Add the crushed peanuts in a small bowl and place in the centre of the plater. Remove the cooked fish from the foil and place on the plater. Add lime wedges if desired.
c. Place the dipping sauce in a small bowl. Add fresh ingredients of finely chopped red chilli and grated carrot if desired.
d. Warm the rice paper in a frying pan with warm water (see packet for cooking instructions). Submerge one paper in the pan at a time for approximately 5 seconds each time. Use tongs to prevent curling.
e. Place the warmed rice paper on a plate and add ingredients from the plater. Baking paper can be used under the warmed rice paper as they can become slightly sticky. Try not to over fill the roll as it can rip the rice paper when rolling.
f. Fold the bottom edge of the paper over the fillings.
g. Then fold in both sides of the paper.
h. Then roll the ingredients entirely into a roll. (see packet for rolling instructions)
i. Place on a plate; add lime wedges and the Vietnamese dipping sauce.
j. And enjoy.
k. Bet you won’t stop at one.

 

The story behind this recipe
Having fallen in love with Vietnam, the people, the fresh food and flavour combinations, I couldn’t miss the opportunity to enter one of my favourite dishes. However to be honest, the most mind blowing dish I discovered was cooked prawns with salt, pepper and lime juice. For years I have smothered my prawns with Thousand Island dressing and I can honestly say I will never do so again. If you love prawns, I highly recommend you give this a try. Mix the salt, pepper and fresh lime juice to your liking then lightly dip the prawn into the paste before you devour…..pure, prawn heaven. I acknowledge I need more than this simple recommendation so I have entered my adapted recipe for Vietnamese Style Fish Spring Rolls. The dish became my restaurant favourite because while I enjoyed the rolls I mostly enjoyed the opportunity for the interaction with the restaurant staff. The waiters and waitresses showed such pride when demonstrating how to make the rolls and they politely enjoyed and laughed at my clumsy attempts. It was a wonderful experience each time. I truly enjoy making the rolls; they are simple, healthy family fun. I love the reaction of friends and family when they first have one. It is almost like they cannot believe their taste buds, that something so simple to make can pack so much flavoursome punch. I especially love the inclusion of fresh pineapple. I have never been a fan of pineapple, I find it too sweet. However in these rolls it adds that special pop and compliments the fish.The fish itself can be a meal on its own; the flavour combinations are like nothing I have ever tasted. I have discovered it is important to crush the garlic as it releases more flavour and to respect the turmeric and ginger, they are strong flavours but need a gentle touch.I also have chosen this recipe because I visited a manufacturing house for rice rolls and shared a lovely opportunity with a young boy who was working there who gave me a lovely smile. Can't wait show you the photo.