Make slanting slashes down both sides of
the fish, about 2 cm apart. Mix the salt, sherry, ginger wine and
cornflour in a dish large enough to contain the fish. Roll the fish in
this mixture until well coated and then leave to stand for 30 minutes,
turning several times.
Remove the fish from the dish and dust
with the remaining cornflour. Heat the oil in a pan big enough to hold
the fish and fry over moderate heat for about 12 minutes, turning once,
very gently. Drain on absorbent kitchen paper. Keep the fish warm as you
assemble the other ingredients.
Soak the rice vermicelli in warm water
until soft. Drain thoroughly.
Toss the gherkins, onions and carrot into
the rice vermicelli.
Assemble all the components on the table.
The fish should be warm and gently scraped away from the bones.
Provide two bowls of warm water for
dipping the Banh Trang in.
The guests help themselves to a round rice
paper. This is dipped into the warm water and removed before it
disintegrates. It should be soft and pliable.
The fish, rice vermicelli, mint and
coriander are placed on the rice paper.
It is then rolled up to a pencil shape and
placed on a piece of lettuce. A lettuce leaf is then rolled around the
spring roll and dipped into the dipping sauce.