Fresh fish rolls with peanut sauce

Recipe by Dimitra Panagiotopoulou


Boiled fish

4 portions


Ingredients for 10 rolls

1 Greek aquaculture meagre (about 800gr)

1 small piece of ginger

1 lime

Juice from ½ a lemon

2 tbsp soy sauce

120 gr vermicelli noodles

10 sheets dry rice paper

1 small iceberg lettuce, roughly chopped

½ cucumber, cut in sticks

2 carrots, grated

60 gr beansprouts, if desired

2 tomatoes, finely chopped

1 bunch chives

1 bunch spring onions

Fresh basil leaves

Fresh mint leaves

Fresh cilantro leaves

(If desired)

Table salt


For the sauce

2 garlic cloves, minced

4 tbsp hoisin sauce

3 tbsp broth from the poached fish

2 tbsp peanut butter

½ tsp sugar

1 tsp sriracha

3 tbsp lime juice

1 tsp fresh chili pepper (if desired)


Boiled fish


Marinate the fish in ginger, 4 slices of lime, 2 tbsp soy sauce, and lemon juice.

Poach in water for about 20 minutes.

Meanwhile, soak the vermicelli in hot water (not boiling) for 6-7 minutes, once soft rinse the noodles with cold water, drain well and cut them.

Carefully clean the fish, season, and set aside the flesh for now.

Gently dip the sheets of rice paper, on both sides, in a bowl of lukewarm water to soften.

Place the iceberg on one end of the rice paper, then the mint leaves, basil, cucumber, carrot, beansprouts (if used) and some of the vermicelli.

Roll tightly in half, fold the edges a little, and add the fish with the tomato, chives, and spring onion.

Seal the roll completely.

For the sauce, mix all the ingredients together thoroughly and serve.

photographer: Aris Papadopoulos

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