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lime-cashew-fish-rolls

lime & cashew fish rolls

lime and cashew fish rolls This is the second time I’ve made this dish. The first was the week of the new year and I was in search of something different from the food I usually make during the holidays.  Lime and cashew paste smeared over the fish sounded so good – it was delicious!  But…I struggled with the rice paper!  I’ve made fried Vietnamese spring rolls oodles of times but for some reason, the rice paper was not co-operating (both times!). 

These fish rolls are easy enough to make and I think the issue was the thickness of the fish.  In the past, when I have made spring rolls, the filling has been smaller.  The rice paper didn’t turn a lovely golden brown, but having said that, the flavours from the cashews and a bit of heat from the chili made for a lovely snack.  Tender chunks of fish were the end result and although the rice paper misbehaved, I’ll make this again with smaller portions.

Serves 4
1 cup cashews
1 red chili, roughly chopped
handful or two of coriander leaves (can also use parsley)
zest of one lime
1 tablespoon lime juice
1 lb. cod fillets (or other firm white fish) divided into 12 portions
12 small rice paper wrappers
oil

Place cashews, chili, coriander, lime zest and juice into a food processor (or blender) and process into a paste. Put a generous tablespoon of the paste on top of each fish piece. Dip rice paper rolls into warm water until slightly softened or follow instructions on package. Place on a dry surface and put fish in middle. Fold sides of rice paper onto fish and roll up ends. Heat oil in a wok and cook 3 minutes per side. Remove with slotted spoon and drain on paper towel.

The Culinary Chase’s Note: If fish is less than one-inch thick, reduce cooking time.  If you have any paste leftover, use it as a base for a curry sauce. Omit rice paper and bake in 375f (190c) oven 12 – 15 minutes. Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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