Name: Egg rolls with cured fish
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 550 gram thin boneless firm white fish fillets, cut crosswise into 1 cm-wide pieces; 1/2 cup lime juice; 1 tablespoon drained baby capers, finely chopped; 1 fresh long red chilli, finely chopped; 8 eggs; 2 teaspoon sesame oil; 2 teaspoon soy sauce; 1 tablespoon vegetable oil; 1/3 cup coriander leaves; 1 medium red onion, halved, thinly sliced; 1/3 cup oyster sauce; 2 tablespoon white vinegar; 1 tablespoon brown sugar; mixed salad and lime wedges, to serve

Egg rolls with cured fish

Spicy cerviche is rolled up in a golden omelette with fresh coriander and red onion to make a delicious lunch served with salad.

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Serves 4

Prep

20M

Cook

40M

Total

Ingredients

550 gram thin boneless firm white fish fillets, cut crosswise into 1 cm-wide pieces

1/2 cup lime juice

1 tablespoon drained baby capers, finely chopped

1 fresh long red chilli, finely chopped

8 eggs

2 teaspoon sesame oil

2 teaspoon soy sauce

1 tablespoon vegetable oil

1/3 cup coriander leaves

1 medium red onion, halved, thinly sliced

1/3 cup oyster sauce

2 tablespoon white vinegar

1 tablespoon brown sugar

mixed salad and lime wedges, to serve

Method

1.Place fish, in a single layer, in a large shallow glass or ceramic dish. Pour 1/3 cup of the juice evenly over fish. Sprinkle with capers and chilli. Cover with plastic food wrap. Chill for 30 minutes to cure.

2.Whisk eggs, sesame oil and soy sauce in a small bowl. For each omelette, heat oil in a 22cm (base diameter) frying pan over moderate heat. Add a quarter of the egg mixture to pan; tilt to cover base. Cook for 1-2 minutes until just set underneath. Turn. Cook omelette for 1-2 minutes more or until golden brown and set. Transfer omelette to a large heatproof plate.

3.For each roll, place an omelette on a flat work surface. Drain fish; discard liquid. Place 3-4 pieces of fish at one edge. Sprinkle 1 tablespoon of the coriander over fish. Top with some red onion. Roll up tightly to enclose, leaving ends open. Cut in half.

4.Combine oyster sauce, vinegar, sugar and remaining juice in a small bowl. Serve rolls with sauce, salad and lime wedges.

Thin fish fillets will cure more quickly.
Note

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