This recipe' is best when using cold cooked sablefish! The sablefish higher omega-3 content allows it to withstand the additional cooking required to lightly fry the uncooked rolls of wonton. As far as I know, this is an original recipe and a family favorite among us sablefish lovers in my home.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
1 c. cooked cold sablefish flaked
2 c. cabbage [any variety] shredded or thinly sliced
1 c. shiitake sliced and cooked [any type mushroom is fine]
1/2 pack of wanton wraps - uncooked
bowl of water for sealing wrappers
1/4 c. bell pepper sliced thinly*
1/4 c. bamboo thinly sliced*
* optional, reduce cabbage by same volume
1/2 cup of grape seed oil or frying oil
Sauce*: mix, heat and serve on the side
1 tsp. ginger freshly grated
2 Tbs. soy sauce
1 Tbs. rice wine vinegar
1 tsp of garlic freshly grated
4 Tbs. of orange or other fruit juice or puree.
* optional
Mix:
Combine all ingredients except the wonton wraps, oil and water in a large bowl. Mix well. Using one wonton at a time, place a tablespoon of the mixture into the center of each wonton if using 4 inch squares and two tablespoons in the center if using 6 inch squares. Using your finger, wet the edge of the wonton all the way around the square with the water. Begin at one corner and fold over the mixture, then fold over each adjacent corner to create and envelope. Finally, roll the stuffed wonton over sealing the final corner and voila'. Set each Rouleaux de Poissons aside and continue rolling until you have at least four per person or until all of the mixture has been used. Unused mixture can be sauteed and served with rice - cooked about three minutes. Unused wontons can be frozen for use at another time or stored under refrigeration for at least 10 days in a sealed bag.
Heat oil until hot [at the smoke point its ready] in a deep saute pan or deep pot. Frying pans require more oil and create more splatter. I use a 2 qt saucepan to allow the oil to rise just about half way up the side of each lateral fish roll. A splatter screen is helpful for this stage of the recipe but not necessary if you have a deeper pan or pot. Fry each fish roll until golden and flipping at least once. Remember that most of your ingredients are already cooked or delicious raw. It is not necessary to have super even doneness. Golden is terrific. If rolls starts to burn flip at least once then remove from the hot oil regardless and add new uncooked fish rolls to lower the oil temperature before attempting to decrease the heat source. Frying in low temperature oil makes for oily food.
Serving Suggestion:
The Rouleaux de Poissons go great with any rice. Incidentally, the rice may cook while you are rolling your wontons. I add a salad to almost every meal I serve. This recipe inspired me to create a salad using some of the remaining sliced cabbage and carrot combined with fresh lettuce of any sort, canned sliced water-chestnuts and dressing of oil, rice wine vinegar, soy sauce, pickled ginger and fresh plum segments or canned Mandarin orange [if your partner can handle fruit in their salad otherwise on the side or omit]. This salad is simple and is a quick variation on the same ingredients so there is very little prep time and anyone can combine the salad while you complete frying the Rouleaux de Poissons. Cilantro and seasame seeds make a nice garnice and fresh radishes can be substituted for water-chestnuts.
Comments
caviar lovers...