Rice paper rolls that are stuffed fat with savoury umami tastes of miso flavoured fish, lettuce and other vegetables to create something of a salad that offers crunch, twang of spice and zingy freshness that is much needed this summer.
for the Miso marinade we mix together soy sauce, minced garlic, miso paste, vinegar and red pepper flakes. The marinade is quite salty and the fish comes out extremely flavourful and saltier than usual but we need it to be so to be able to balance the fresh blandness and crunch of the rice paper and the vegetables.
Slather the fish fillet generously with the marinade and bake at 190ºC for 15 minutes.
let the cooked fish cool for a few minutes before slicing or chopping. I have sliced it into 4 strips because I was making 4 salad rolls. They can be chopped up as well.
Wet the rice paper on both sides briefly before laying it down on a damp clean cloth. A minute later the translucent rice paper will turn into this transparent sheet of starch.
Here is the fun part. This is as much craft work as I will do this year. Layer some lettuce because it forms a sort of bottom for the rest of the vegetables and is easy to build up. Pile up the fish, carrots, mint and coriander
Roll it up, fold in both the sides and voila!
Okay this is fun. This time I added just a single layer of lettuce and rolled it by first pinching in the ends and then rolling it up.
Also made some dipping sauce by mixing some green chillies in soy sauce, This is entirely optional but so good!!
Mmm, delish I tell you. This is such a wonderful lunch. It’s a salad, its a roll it’s both!!
Miso fish summer rolls. Recipe ingredients Rice papers- 3-4 nos Miso - 2 tbsp soy sauce- 2 tsp Vinegar - 1 tsp Red chilli flakes- 1 tsp Garlic clove- 1 Sugar/honey/sweetener (optional)- 1 tsp Boneless fish fillet- 150gms vegetables of choice (lettuce, shredded carrots,peppers, coriander, mint) Note: sweetener not needed if using a slightly sweet miso. You can use either light or dark miso.
Recipe instructions – Make a marinade with the soy sauce, vinegar, miso, crushed garlic and chilli flakes. Coat the fish fillet generously and bake at 190ºC for 10-15 minutes or cook on a stove top.
Once cooked/baked let it cool before slicing or chopping.
Wet the rice paper on both sides before laying flat on a damp cloth. A few minutes after it has softened and become transparent start laying the fish and vegetables on the end closest to you before finally rolling to make a wrap. Pinch the opposite ends before to make a tighter closed roll.
Serve with some chilli infused soy sauce or sweet chilli sauce.