Fish and coconut spring rolls
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.
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
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.
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.
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.
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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
Don’t forget the cilantro. Makes such a difference.
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….
Another unique way of making spring rolls. Yummy!
Wow – these look awesome! I am going to have to try these soon!
Sarap sarap … both dishes. Great creativity!