Asian Fish Wraps
When I eat this dish I just feel like I am doing something healthy for my body. This is one of my all time favorites. This recipe was adapted from the book The Food and Cooking of Vietnam & Cambodia by Ghillie Basan. This dish is perfect for a hot summer day as this delicious medley of fresh herbs and veggies are light and packed full of flavor. Pair with an Asian beer or a nice Riesling and enjoy!!!
You can use a mortar and pestle to grind garlic, chilies, ginger, and sugar together. After a paste is formed stir in remaining ingredients. Alternatively, you can use your blender to bind all ingredients together.
Make your life easier and use a rice cooker
2 Cups of white Rice
2 1/2 cups of coconut water
Throw all ingredients into the rice cooker and push the white rice button. It takes approximately 20 minutes to cook. Garnish with fresh toasted coconut.
1 pound of fresh fish, halibut, sea bass, or even cod will work (just get the freshest firm fish available)
2 c bean sprouts
1/2 c mint, chopped
1/2 c basil, chopped
1/2 c cilantro, chopped
1 Serrano Chili, chopped
1 head of romaine lettuce, washed and dried and leaves separated
2 Limes cut into quarters
1/2 c chopped roasted peanuts
Grill the fish outside on a charcoal grill (preferably with a nice cold beer in hand).
Prep a nice platter with all other fresh herb and veg ingredients.
Serve with the dipping sauce and coconut rice. Each person can roll their own fish taco adding each ingredient and dipping according to their taste preference.