Thursday, April 17, 2008

Fish Dumplings.

I love Chinese food and these fish dumplings are actually sumptuous and I recommend this dish to anyone trying out something new.

Fish Dumplings with Sesame Sauce

Preparation time: 20 minutes
Cooking time: 5 minutes
Cost: Reasonable
Difficulty: Fairly easy

Chef's tip
Serve the fish dumplings with a clear dipping sauce: 1 part nuoc mam (fish sauce) to 1 part hot water or chicken stock in which you've dissolved a pinch of sugar. Add pan-toasted sesame seeds to taste.

Ingredients for 4 servings

5 black mushrooms
16 round rice papers (wrappers)
8 prawns
400 g (14 oz.) cod
3 green onions
1 carrot
1 clove of garlic
2 tbsp. soy sauce
1 tbsp. nuoc mam (fish sauce)


  1. Soak the rice papers and black mushrooms in warm water.
  2. Peel and crush the garlic. Clean the green onions and cut into thin rounds. Peel and grate the carrot. Chop the mushrooms.
  3. Place the mushrooms, green onions, carrot, nuoc mam and soy sauce in a bowl; mix well.
  4. Drain the rice papers.
  5. On one side of the rice paper, place a thin slice of cod and some of the vegetable mixture.
  6. Add a half prawn (cut lengthwise) and a cilantro leaf.
  7. Fold up the edge of the wrapper, then fold the sides in and roll up. Repeat the process until all the ingredients are used up.
  8. Pour some water into the bottom section of a steamer. Place the dumplings in the upper part, cover and steam for 5 minutes.
  9. Meanwhile, heat the sauce in a saucepan over low heat. Serve the dumplings very hot with the sauce.

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