Steamed fish roll-ups with mango and fragrant herbs

Name: Steamed fish roll-ups with mango and fragrant herbs
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: Makes 8 rolls
Cuisine: Asia
Ingredients: 1 tablespoon yuzu juice or mixture of mandarin orange and lime juice; 1 tablespoon yuzu juice or mixture of mandarin orange and lime juice; 2 Chinese cabbage leaves or any other large green vegetable leaves, for steaming; 2 Chinese cabbage leaves or any other large green vegetable leaves, for steaming; 1 tablespoon rice vinegar; 1 tablespoon sweet black soy sauce; 10 oz (300 g) cod fish, seabass or sole fillets; 10 oz (300 g) cod fish, seabass or sole fillets; ¼ teaspoon ground white pepper; ¼ teaspoon salt; 3 tablespoons minced parsley leaves; 3 tablespoons minced coriander leaves (cilantro); 10 oz (300 g) cod fish, seabass or sole fillets; ½ teaspoon minced peppermint; 6 shallots, minced; ¼ teaspoon chili oil; 1 red finger-length chili, deseeded and very thinly sliced; 2 tablespoons minced green onions (scallions); 1 ripe mango (about 5 oz/150 g), peeled and pitted, flesh diced

Preparation info

Makes
8
rolls

Difficulty
Easy
Ready in
20 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

The succulence of ripe mango, the aromas of peppermint, coriander and parsley and the unmistakable presence of chili, sweet soy and vinegar, elevate the humble steamed fish to the status of a memorable and heavenly dish.

Ingredients

1 ripe mango (about 5 oz/150 g), peeled and pitted, flesh diced
6

Asia
Fish course
Pescatarian

Method

Make the Dipping Sauce by combining all the ingredients in a bowl. Mix well and set aside.
Place the diced mango, shallots, chili oil, chili, green onions, coriander leaves, parsley and peppermint in a large bowl and mix until well combined. Set aside.
Carefully slice the fish fillets horizontally with a very sharp knife into thin sheets about 1/8 in