| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Asian | Fish, Main dish, Low-cal | 6 | Servings |
INGREDIENTS
| TOMATO-GINGER DIPPING SAUCE | ||
| 3/4 | c | Tomato puree |
| 2 | tb | Lime juice |
| 1 | ts | Grated gingerroot |
| 1 | ts | Reduced-sodium soy sauce |
| 1/2 | ts | Sesame oil |
| 1/2 | ts | Chile paste or 1 teaspoon finely chopped hot chile ————————– |
| ASIAN FISH ROLLS RECIPE | ||
| 2 | c | Bean sprouts |
| 2 | c | Shredded napa (Chinese) cabbage |
| 2 | c | Chinese pea pods, cut into julienne strips |
| 18 | 6" rice-paper wrappers | |
| 3/4 | lb | Finely chopped cooked sea bass or whitefish (2 cups) |
| 1/3 | c | Chopped fresh cilantro leafs |
| 3 | tb | Finely chopped unsalted roasted peanuts |
INSTRUCTIONS
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 1/2 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 1/2 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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