Fish Crystal Spring Rolls Recipe

(Bi Guon Ca)

Ingredients : Serves 4-5

1

2 teaspoons

45 ml

30 ml

20 g

175 g

2

2

1

1 packet

To Serve

A few sprigs

A few sprigs

1

Medium-sized fresh red snapper,

sea bass or carp, cleaned and gutted

Salt

Dry sherry

Ginger wine

Cornflour

Rice vermicelli

Pickled gherkins

Pickled onions

Carrot, grated

Round Banh Trang rice paper

Vegetable oil

Coriander leaves

Mint leaves

Webb or round lettuce

Dipping sauce

• 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.