Salmon in Rice-Paper Wraps
Tasty Fried Rice-Paper Wrapped Salmon with Thai Fish Sauce.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 1-2 | Fillet | Starter | Fry,Stir Fry | 30 mins to 1 hour |
Ingredients
- 4 x 100 g salmon fillets
- grated zest and freshly squeezed juice of 1 lime
- 4 cm fresh ginger, peeled
- 2 tbsp chopped coriander
- 4 spring onions, chopped and grated
- 1 garlic clove, crushed
- 8 x 20 cm Vietnamese rice-paper pancakes
- 4 tbsp sunflower oil
- 4 tbsp Thai fish sauce or oyster sauce
- 1 tbsp toasted sesame seeds
Method
1. Cut each piece of salmon in half.
2. Mix the lime juice and zest, ginger, coriander, spring onions and garlic together in a bowl. Spread over the tops of the salmon pieces.
3. Fill a shallow dish large enough to hold the rice-paper pancakes with warm water. Soak them for 15 – 20 seconds or until just soft and pliable. Place on a damp tea towel and blot to remove excess water.
4. Place a piece of fish on each round. Fold in the sides of the pancakes and roll to enclose and wrap the fish.
5. Heat the oil in a frying pan over a medium heat. Add the fish parcels and fry for 2 – 3 minutes per side, or until the rice-paper is golden and the fish is just tender.
6. Drain on kitchen paper. Arrange two rice-paper wraps on each serving plate, drizzle over a little Thai fish sauce and sprinkle with sesame seeds.
7. Serve with stir-fried vegetables, if desired.
