Knockout Summer Rolls That Use Up Leftover Fish
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Photo credit: James Ransom/Food52
Gone fishing this summer? Chances are, even if you were lucky enough to haul in a bountiful catch, you’re going to have a tough time making use of every last ounce of fish while it’s still fresh.
Thank goodness, then, for the whip-smart folks over at Food52, who have figured out a brilliant way to make leftover seafood shine: Asian summer rolls.
Instead of rice paper, the leaves of large, sturdy greens such as bok choy, Swiss chard, collards and mustard greens are put to good use. Roll white fish inside them alongside shiitake mushrooms, chives, radishes and carrots inside, then dip in a delightfully savory mix of woodsy Chinese black vinegar, soy sauce, punch grated ginger, and hot sauce—precisely the acidic kick these veggie-packed rolls require.
Asian Summer Rolls with Leftover Fish and Market Greens
From Food52
Makes 12 rolls
12 long chives
1 teaspoon vegetable oil
4 shiitake mushrooms, stems removed, sliced thinly
1 teaspoon rice vinegar
1/4 teaspoon sugar
4 radishes, grated
1 carrot, grated
6 to 12 ounces leftover fish
12 large greens leaves (bok choy, Swiss chard, collards, mustard greens)
Handful of cilantro leaves
For the dipping sauce:
2 tablespoons soy sauce
1 tablespoon Chinese black vinegar
3 tablespoons water
A bit of hot sauce and grated ginger to taste
1 teaspoon sliced scallions
Place the chives in a bowl and pour boiling water over them. Leave for 10 seconds and drain. Set the blanched chives aside.
Heat the oil in a non-stick pan. When the oil is hot, add the mushrooms and coat them with oil. Cook them over high heat—without stirring them —until one side of the mushrooms caramelizes. Remove mushrooms from the pan and set aside.
Stir together the rice vinegar, sugar, carrots, and radishes.
Take one leaf and cut off any large part of the stem. Press your finger along the remaining part of the leaf’s rib to relax it. Lay the leaf flat. In the bottom middle of the leaf, place a tablespoon of fish. Top that with a few mushrooms and some carrot/radish pickle. Top with a few cilantro leaves.
Fold in the sides of the leaf over the top of the filling and roll it up away from you. Secure each wrap with a blanched chive.
To make the dipping sauce, combine all ingredients in a bowl and serve with the rolls.
For more summer cooking recipes, visit Food52.
