Fish and coconut spring rolls

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

If I remember correctly, it was in the TV show Bizarre Food where I saw a chef making spring rolls stuffed with fish fillets marinated in coconut milk and spices. I may be wrong about which TV show it was but I distinctly remember that the episode was about Vietnamese food and the host was chatting with the restaurant manager about fish sauce.

Fish and coconut spring rolls

Last night, I cooked fish with coconut spring rolls but, unlike the ones I saw on TV, my fish fillets were mixed with dessicated coconut. Instead of rice paper, I used regular spring roll wrappers.

You can buy dessicated coconut in most supermarkets. They come in plastic bags. If you’re wondering whether you can use freshly grated mature coconut (niyog), I think they will make the spring rolls soggy because of the amount of moisture in them. Meanwhile, the dry dessicated coconut gets rehydrated by the natural moisture of the fish.

This recipe yields 24 spring rolls.

Ingredients:

1 kilo of fish fillets (lapu-lapu, maya-maya, labahita, tilapia…)
1 c. of dessicated coconut
1/4 to 1/2 c. of finely sliced green onions
1 to 2 green finger chilis, finely chopped (see tip on how to control the spiciness)
2 tsps. of salt
24 spring roll wrappers
a bunch of cilantro, roughly chopped
1 egg, beaten
2 to 3 c. of vegetable cooking oil for deep frying

Fish and coconut spring rolls

Cut the fish fillets into finger sized pieces, about half an inch wide by three to four inches long. Mix the fish fillets with the dessicated coconut, chilis, spring onions and salt.

Separate the spring roll wrappers.

Fish and coconut spring rolls

On a spring roll wrapper, lay a fish and make sure you include a generous amount of spring onions and chilis. Sprinkle some chopped cilantro, brush the edges of the wrapper with egg wash, roll and seal (click here for a step-by-step guide on wrapping spring rolls). Repeat until all the fish fillets have been wrapped.

Heat the cooking oil. Fry the spring roll in batches until golden brown, rolling them for even cooking.

Fish and coconut spring rolls

Serve hot with nuoc cham for dipping.

If you’re wondering what the other dish in the photo is, it’s Crispy catfish and green mango salad (yum pla dook foo).

P. S. If you want to view a similar fish spring roll recipe but using coconut milk powder instead of dessicated coconut, click here.

July 9, 2009  Print This Post   
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Comments

6 Responses to “Fish and coconut spring rolls”
  1. auee says:
    July 9, 2009 at 5:25 pm

    Nice one. I often buy frozen fish fillet but I’ve stopped for a while since I’m running out of ideas what to do with them.

    Subukan ko nga ito :-D

    Reply
  2. Miakoda says:
    July 9, 2009 at 8:35 pm

    I cant tell you how much I love spring rolls. So crunchy and tasty. If you’d placed a dipping sauce by its side…mmmm…. :)

    Reply
  3. cris v says:
    July 10, 2009 at 9:00 am

    Another unique way of making spring rolls. Yummy!

    Reply
  4. Christiane says:
    July 11, 2009 at 8:22 am

    Wow – these look awesome! I am going to have to try these soon!

    Reply
  5. ninetteenrique says:
    July 11, 2009 at 11:04 am

    Sarap sarap … both dishes. Great creativity!

    Reply
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