Ingredients:
rolls -
1 LB smoked black cod, smashed
1/3 head of green cabbage sliced thin
1 carrot grated
3 Tbs. pickled ginger sliced thin
1 pack of small wonton wraps
1 1/2 c. canola or high smoke point oil
white pepper to taste
sauce -
1/2 c. rice wine vinegar
4 tbs. honey
1/4 c. soy sauce
1 tsp. grated fresh ginger
1 tsp. grated fresh garlic
1/4 tsp. hot red pepper flakes
Serving Suggestion:
Smoked Black Cod Rolls are ideal hors d'oeuvres which can be served warm or room temperature. Make them the day before and warm them in an oven just before serving if preferred. Thin sliced purple cabbage makes a bold and stylish garnish for a serving plate.
Mix:
Combine the smoked black cod, green cabbage, carrot, white pepper and pickled ginger. Following the directions on the wrappers, moisten, stuff with 1 tsp. of the mixture, and wrap to form small egg roll. Repeat until all of the mixture is used. Yield: 50 rolls
Heat oil in deep stock pot on low/medium for 10 minutes until rolls bubble when placed in hot oil. Cook rolls until golden brown on both sides as many at a time as the pot will allow. Place cooked rolls on paper towel to drain excess oil.
Sauce - Combine all ingredients in a microwave safe bowl and heat for 3 minutes on high to combine flavors. Serve with rolls.
Required Time: Prep - 30 minutes; Cook - 30 minutes
This recipe was prepared and donated to the Walking Fish Theatre to support of their 2009 "Gala Under the Sea" fundraising event on June 6th. Thank you for inviting Otolith to participate. Best of luck to the Walking Fish Theatre!
rolls -
1 LB smoked black cod, smashed
1/3 head of green cabbage sliced thin
1 carrot grated
3 Tbs. pickled ginger sliced thin
1 pack of small wonton wraps
1 1/2 c. canola or high smoke point oil
white pepper to taste
sauce -
1/2 c. rice wine vinegar
4 tbs. honey
1/4 c. soy sauce
1 tsp. grated fresh ginger
1 tsp. grated fresh garlic
1/4 tsp. hot red pepper flakes
Serving Suggestion:
Smoked Black Cod Rolls are ideal hors d'oeuvres which can be served warm or room temperature. Make them the day before and warm them in an oven just before serving if preferred. Thin sliced purple cabbage makes a bold and stylish garnish for a serving plate.
Mix:
Combine the smoked black cod, green cabbage, carrot, white pepper and pickled ginger. Following the directions on the wrappers, moisten, stuff with 1 tsp. of the mixture, and wrap to form small egg roll. Repeat until all of the mixture is used. Yield: 50 rolls
Heat oil in deep stock pot on low/medium for 10 minutes until rolls bubble when placed in hot oil. Cook rolls until golden brown on both sides as many at a time as the pot will allow. Place cooked rolls on paper towel to drain excess oil.
Sauce - Combine all ingredients in a microwave safe bowl and heat for 3 minutes on high to combine flavors. Serve with rolls.
Required Time: Prep - 30 minutes; Cook - 30 minutes
This recipe was prepared and donated to the Walking Fish Theatre to support of their 2009 "Gala Under the Sea" fundraising event on June 6th. Thank you for inviting Otolith to participate. Best of luck to the Walking Fish Theatre!
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