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Receta Asian Fish Rolls In Rice Paper Wrappers
by Global Cookbook

Asian Fish Rolls In Rice Paper Wrappers
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Ingredientes

  • TOMATO-GINGER DIPPING SAUCE
  • 3/4 c. Tomato puree
  • 2 Tbsp. Lime juice
  • 1 tsp Grated gingerroot
  • 1 tsp Reduced-sodium soy sauce
  • 1/2 tsp Sesame oil
  • 1/2 tsp Chile paste or possibly 1 tsp. finely minced warm 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 x 6" rice-paper wrappers
  • 3/4 lb Finely minced cooked sea bass or possibly whitefish (2 c.)
  • 1/3 c. Minced fresh cilantro leafs
  • 3 Tbsp. Finely minced unsalted roasted peanuts

Direcciones

  1. FOR TOMATO-GINGER DIPPING SAUCE:Mix all ingredients in small glass or possibly plastic bowl.
  2. Cover and chill till serving time.
  3. FOR ASIAN FISH ROLL RECIPE:Prepare Tomato-Ginger Dipping Sauce.
  4. Heat 1 inch water to boiling or possibly place steamer basket in 1/2 inch water (water shouldn't touch bottom of basket) and heat to boiling. Add in bean sprouts.
  5. Cover and cook or possibly steam 2 min.
  6. Immediately rinse in cool water; drain. Repeat with cabbage and pea pods.
  7. Place rice-paper wrappers, 2 at a time in bowl of warm water 45 seconds. Remove and place on plate. When completely soft, separate wrappers.
  8. Place about 2 Tbsp. fish, 1 tablepsoon each bean sprouts, cabbage and pea pods, 1 tsp. cilantro and 1/2 tsp. peanuts in center of each wrapper.
  9. 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.