- Prep Time: 15 minutes
- Cook Time: 10 minutes
Vietnamese Turmeric Fish Summer Rolls
Pay homage to Hanoi's classic Chả Cá Lã Vọng, a dish of fried fish seasoned with turmeric, shrimp paste, and dill that's served over vermicelli with lots of herbs and nước chấm. In Vietnam, summer roll dishes are usually served deconstructed with platters of crisp greens, herbs, and accoutrements so guests can assemble their own rolls.
With the fish marinating prior to service these Vietnamese turmeric fish summer rolls can be made in under ten minutes. This is an ideal takeaway or dine in dish that will suit patrons looking for a fresh and fast lunch 'on the run' meal. Perfect for Cafes and other venues who rely on takeaway.
- Pacific West Natural Hake Fillets
- 4 Persian cucumbers
- 1 pineapple
- 5 cm piece of ginger
- 4–6 garlic cloves
- 1 tsp ground turmeric
- 4 tbsp fish sauce, divided
- ½ tsp crushed red pepper flakes, plus more
- Kosher salt
- 1 tbsp. sugar
- 1 lime
- 1 tbsp vegetable oil
- 12 rice paper rounds
- iceberg lettuce
- coriander/dill/Thai basil
For the fish summer rolls
Slice four Persian cucumbers lengthwise into planks that are about 7 cm long and 0.7cm thick. Cut the pineapple into short 0.7cm pieces. Set aside. Peel and finely a chop 5 cm piece ginger and 4–6 garlic cloves. (You should have about 2 tbsp each.) Mix 1 tbsp finely chopped ginger, 1 tbsp finely chopped garlic, 1 tsp ground turmeric, 2 tbsp fish sauce, ½ tsp crushed red pepper flakes, and a pinch of kosher salt in a small bowl. Cut 500 gm Pacific West Hake fillets, into 4 equal pieces, then massage marinade onto fish to coat evenly. Place in a shallow bowl or dish. Let marinate in the fridge at least 30 minutes and, preferably, up to 2 hours.
Meanwhile, make the nước chấm dipping sauce. Stir 1 tbsp sugar and 5 tbsp warm water in a small bowl until sugar is dissolved. Halve 1 lime and squeeze in the juice (use your hand or a fine-mesh sieve to catch the seeds). Add a pinch of red pepper flakes and the remaining 2 tbsp fish sauce, remaining 1 tbsp finely chopped ginger, and remaining 1 tbsp finely chopped garlic. Stir to combine. Set aside for serving.
Remove fish from refrigerator. Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat. Working in batches if needed, cook fish until flesh is opaque all the way through, firm, and flakes easily with a fork, about 3 minutes per side. Transfer to a plate and flake into smaller pieces.
To assemble rolls, working one at a time, dip 12 rice paper rounds in a clean shallow bowl or pan of hot water until pliable but not floppy, about 15 seconds. Lay flat on a large plate or cutting board and arrange a piece or so of torn lettuce, some herbs, a slice or two of the reserved cucumber and pineapple, and a few pieces of fish horizontally across the centre of wrappers, leaving a 5cm border on left and right sides. Fold left and right sides inward, then tightly roll wrapper starting at the side nearest you. Arrange fillings so that they overhang slightly on the left side, then fold in the right side and roll up. Repeat until all of the fish has been used (you should get 10–12 rolls). Serve with reserved nước chấm for dipping alongside.
For our Vietnamese turmeric fish summer rolls we use Capensis Hake married fillets deep skinned.
Wild Sea frozen Hake fillets. Deep skinned and individually wrapped.
Product number: 0951
Sizes: 4/6oz, 6/8oz
Pack size: 2x5kg
Recipe and image courtesy bon appetitAdd to Favourites