Steamed Fish Rolls

Submitted By: Hanan Brailowski - Canada

Asian Cuisine

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.

TIMING

PREP TIME : [0] Min
COOK TIME : [0] Min
READY IN : [0] Min

SERVES : [ 0 ] People

INGREDIENTS

6 large sole or flounder fillets
salt
freshly ground black pepper
18 Asparagus
1 red pepper
1 yellow pepper
3 green onion chopped
For the sauce:
1 tsp olive oil
¼ cup light cream
1 tbs chopped dill weed
1 lemon
I garlic, minced
1 cup of vegetable stock
1 tbs corn starch

PREPARATION

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.
Lay the fish fillets vertically on the work surface. Sprinkle them with an even layer of the chopped green onions. Top with a single layer of the vegetables those were cut into very thin matchstick-sized pieces. Squeeze half of the lemon 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.
For the sauce, heat the oil in a saucepan. Add the garlic then add the stock and lemon juice. Let boil for 5 minutes. Dissolve the starch in a little cold water and add to the stock. Let the sauce thicken. Turn off the heat. Add the cream and the chopped dill weed. For serving scoop some of the sauce on a plate then arrange the fish upside on the sauce. Garnish with lemon slices.