Ingredients
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
Pepper
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)
Method
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.
