Recipes
From "Maple Street Co-op News", Feb/Mar 2005
Steamed Nori Fish Rolls
by Yacoba Verstraten
These lovely snack-sized bites are great as an entrée to share
with friends or served with basmati rice
to make a refreshing main meal with an oriental twist.
Ingredients:
approx. 1 kg raw fish (barramundi or raw prawn meat)
6 nori sheets
1/2 large onion, diced
1/2 red capsicum, diced
4 cm piece of fresh ginger, finely chopped
1 large fresh kaffir lime leaf, finely chopped
2 tbsp lime juice or whole lime
5 tbsp hoisin sauce
3–4 tbsp sweet chilli sauce
2 tbsp fish sauce
1 tbsp mirin
2 egg whites, lightly beaten
1/2 green chilli, finely chopped
olive oil
Method:
Fry onion, capsicum, ginger, chilli in olive oil until soft and starting
to brown, then take off heat. Next, add everything else except fish,
and stir together to blend. Process fish in a food processor with the
onion/sauce mixture until smooth. Add egg whites and pulse for a few
seconds just to combine.
Lay nori sheets on a flat surface and spread a fairly thin layer of
fish mixture over each sheet, leaving a 2-cm border at one end. Roll
up tightly. Using a very sharp knife, trim the ends and cut into 2-cm
lengths.
Place the rolls in a steamer, then cover the steamer and place over
a pot of simmering water. Steam the rolls for about 5 minutes or until
cooked through.
Allow to cool slightly before serving. Serves 4.
[From "Maple Street Co-op News", Feb/Mar 2005; published by
The Maple Street Co-operative Society Ltd, 37 Maple Street, Maleny,
Qld 4552, Australia, tel (07) 5494 2088, email maplest.coop@serv.net.au,
website http://www.maplestreetco-op.com.au]