In the final leg of his Continental Cuisine tour, Phil Vickery serves up these tasty fish spring rolls.
Ingredients
- 1x 1 kg2¼ lb whole fish, gutted such as a bream, plaice or sole
- 8 tbsp olive oil
- 12 rice paper spring roll wrappers, moistened slightly
- Shredded carrots
- Fresh baby spinach leaves
- Fresh basil
- Fresh coriander
- Lettuce, such as Cos or Romaine
- Fish sauce, with a little fresh chopped chilli added
- Soy sauce
Method: How to make Fried fish spring rolls
1
Heat the oil in a large frying pan.
2
Really dry the fish inside and out.
3
Season well with salt and pepper.
4
Fry on both sides until cooked - this should take about 8-9 minutes on each side.
5
Once cooked, lift out and place on a large plate.
6
Using 2 forks, tease away chunks of the fish and place into a rice wrapper.
7
Add a little veg, herb and lettuce and roll up.
8
Dip in the sauces and eat.
