Friday, May 23, 2014


vietnamese striped bass wraps, image: ngoc minh ngodelicious & authentic recipe by her mom. not a quick recipe, but it's not difficult and a very nice dish if you want to cook something special during the weekend.

for the fish
2 whole fresh striped bass (1 kg each), cleaned and dried
1 tablespoon vegetable oil
coarse salt and freshly ground pepper
1                  1 medium onion, halved and cut into half-moons 
           1 piece, about 5 cm peeled fresh ginger, cut into thin matchsticks 
           1/4 cup unsalted butter 
           1 bunch scallions, trimmed and chopped 
           60 g roasted peanuts, chopped

for the serving
650 g japanese sweet potatoes and/or regular sweet potatoes, peeled and halved lengthwise.
125 g fine rice vermicelli (use the variety that is packaged in coiled nests)
16 round rice-paper wrappers
2 small heads lettuce leaves, separated
4 hands cilantro leaves
4 hands mint leaves
lime-chile dipping sauce, recipe see below

preheat oven to 350˚. make 3 diagonal  cuts on each side of the fish. rub cavity of each fish with oil;
season with salt and pepper. rub exterior and cuts of each fish with oil; season with salt and pepper. 
stuff each cavity with half of the onion and ginger. transfer fish to a baking dish.
bake until flesh is opaque and no longer pink near spine, about 40 minutes.

 meanwhile, place sweet potatoes in a bamboo or metal steamer basket; place over boiling water in a
wide saucepan or wok. cover; steam until just tender, about 25 minutes. transfer to a work surface; let
cool slightly. cut lengthwise into 6,5 cm long sticks, about 1 cm thick. set aside.

bring a large pot of water to a boil. add noodles; cook according to package instructions. drain, and
rinse under cold water. cut into 5 cm lengths. set aside.

melt butter in a medium skillet over medium heat. add scallions; cook until bright green, about 1
minute. spoon over baked fish. sprinkle with peanuts.

to assemble each wrap, soak a wrapper in a bowl of warm water until softened, about 30 seconds. lay
flat on a plate. top with lettuce, noodles, sweet potato sticks, fish with toppings, cilantro, and mint. 
fold ends in and roll tightly to enclose filling. serve with dipping sauce.
serves 8, makes 16

lime chile dipping sauce

50 ml asian fish sauce
juice of 2 limes
50 g  sugar
2   garlic cloves, minced
4 1/2  teaspoons red chile sauce or 1 fresh red thai chile, chopped

stir fish sauce, lime juice, and 50 ml water in a small bowl. add sugar; stir until it has dissolved. stir in garlic and chile sauce or shopped chile. sauce can be refrigerated in an airtight container up to 1 week.
makes about 250ml

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