Thursday, 14 August 2008
by Mama WhaleI got this dish from Martin Yang and it turned out really good...
Yield: 12Ingredients:For the Marinade
- 2 tsp of Chinese rice, wine, or dry sherry
- 2 tsp cornstarch
- 1 tsp grated ginger
- 1/2 tsp salt
- 1/8 tsp ground white pepper
For the Dish
Directions:For the Marinade
- 6 oz skinless salmon, fillet, cut into strips, 1/2-inch wide by 1 1/2 inches long
- 6 oz skinless halibut, fillet, cut into strips, 1/2-inch wide by 1 1/2 inches long
- 1 ripe mango
- 12 spring roll wrappers
- 24 cilantro, leaves
- 2 quarter-sized slices of ginger, cut into thin strips
- 1 tbsp flour, dissolved in 1 tablespoon water
- vegetable oil, for deep-frying
- Stir the wine, cornstarch, ginger, salt and pepper together in a medium bowl.
For the Dish
- Toss the salmon and halibut gently in the marinade until coated. Let them stand for 10 minutes.
- Peel the mango and cut the fleshy portions from each side of the pit. Cut the flesh into 12 pieces, each more or less the same size as the fish.
- Make the spring rolls: Place a wrapper, shiny side down and with one of the corners pointing toward you, on the work surface. Place a strip of salmon, a strip of halibut, a strip of mango, 2 cilantro leaves and a few strips of ginger across the lower third of the wrapper. Fold the corner closest to you over filling, then fold the right and left corners over that. Roll firmly just enough to completely enclose the filling. Brush the exposed sides and top of the wrapper with some of the flour paste. Continue rolling into a compact roll, pressing lightly to seal. Cover the spring rolls with a damp towel to keep them from drying out while preparing the remaining rolls.
- Pour enough oil into a wok, or 2-quart saucepan to fill 3 inches. Heat over medium heat to 350° F. Carefully slide a few rolls into the oil and fry, turning occasionally, until golden brown, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining rolls. Serve warm.