Han Noi-Style Crispy Rice Paper Rolls
With nouc mam dipping sauce.
1 700 g ocean perch, scaled, gilled and gutted
4 cm piece ginger, cut into fine matchsticks
2 tsp peanut oil
1 clove garlic
1 Tbs soy sauce
1 Tbs oyster sauce
1 Tbs shao xing (see notes)
1 tsp sesame oil
1 tsp white sugar
1/3 cup sliced green onions
1/4 cup coriander leaves
Steamed jasmine rice, to serve
Steamed bok choy or Chinese broccoli, to serve
Half fill a wok or large saucepan with water and bring to the boil.
Rinse the belly cavity of the fish, rub away any black lining and pat dry with paper towel. Cut several deep slashes into the thickest part of both sides of the fish.
Place a plate in a steamer basket, or line with baking paper. Place the fish in the steamer and sprinkle with the ginger.
Place steamer over wok or saucepan, cover and steam for 15-25 minutes until the fish is opaque and flesh flakes easily when tested with a fork.
Meanwhile heat the peanut oil in a small saucepan over medium heat. Add the garlic and cook for 1 minute, add the soy sauce, oyster sauce, shao xing, sesame oil and sugar.
Remove the plate from the steamer and pour the sauce over the fish. Sprinkle with green onions and coriander leaves and serve immediately with steamed rice and bok choy or Chinese broccoli.
Notes: Shao xing is Chinese cooking wine, available from Asian grocery stores.
Alternative species: Barramundi, Coral Trout, Pearl Perch, Red Emperor, Snapper.
Credits: The Sydney Seafood Cooking School