Thursday, 04/17/2008 - 12:09 am
by Angela Wilson
119 views, 0 comments
Book Tour: Steamed Thai Sole Rolls Recipe by Susie Fishbein
PARVE OR DAIRY • MAKES 6 SERVINGS • GLUTEN-FREE/NON-GEBROCKS
6 large sole or flounder fillets
coarse sea salt or kosher salt
freshly ground black pepper
1 mango, peeled
1 long red frying pepper
1 inch piece of fresh ginger, peeled
½ bunch fresh cilantro, discard stems, leaves chopped
2 limes, microwave for 20 seconds
½ cup nondairy creamer or light cream
1 bunch chives, cut into 2-inch lengths, plus extra for garnish
Another Moshe David delicacy, this dish is colorful, flavorful and a great healthy alternative to fried flounder.
The cooking method of steaming in plastic wrap concentrates the flavors in the fish as it poaches. This dish can be served hot or made a day in advance, cooled in the plastic and cut and served cold or microwaved the next day.
Place each sole fillet between 2 sheets of plastic wrap and flatten with a meat pounder or the back of a knife. Discard plastic wrap. Trim off uneven ends so that each fillet is rectangular in shape. Season the fish with salt and pepper. Set aside.
Cut 1⁄4-inch slice from either side of the mango pit. Stack the slices then cut into very thin matchstick-sized pieces.
Cut a 2-inch section from the frying pepper. Slice it in half to open it flat and trim out the seeds and ribs. Discard. Cut into very thin matchstick-sized pieces.
Using a mandolin or a vegetable peeler, cut paper-thin slices of ginger. Stack them and then cut into very thin matchstick-sized pieces.
Lay the fish fillets vertically on the work surface. Sprinkle them with an even layer of cilantro. Top with a single horizontal layer of chives, layer of mango, layer of red pepper and a layer of ginger.
Squeeze one of the limes over the fish.
Roll up each fillet, placing them seam-size down as you roll each one. Roll each fillet tightly in plastic wrap, making the rolls fatter, not longer, by twisting the ends under to form a tight ball.
Place the rolls in a steamer basket. If you don’t have one, you can turn a metal strainer upside down in a large soup pot to form a dome. Bring ½ pot of water to a boil. Place the fish packets on the top of the strainer so they will get steam. Use an upside-down large metal bowl to cover the pot and form a dome to trap the steam. Cook for 15 minutes. You may need to do this in batches, depending on how small the base of the upside-down strainer is.
Place the wrapped fillets into the refrigerator to cool for 15 minutes.
In a small bowl whisk the cream with the juice of the remaining lime and the zest from half of it. Stir in two chopped cilantro leaves.
Unwrap the fillets. Using a sharp knife, cut each into thirds to expose the colors inside. Discard the plastic wrap. Stand the 3 rolls on each plate and drizzle with sauce. Garnish with fresh chives.