| 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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