First up where the Crunchy Summer Rolls adapted from "500 Chinese Recipes" by an unknown author but Contributing Editor Jenni Fleetwood
You will need:
12 rice-paper roll wrappers
1 lettuce, leaves separated and ribs removed
2-3 carrots, julienned
1 small cucumber, peeled, halved and seeded, then julienned
3 spring onions, julienned
8 oz beansprouts
1 bunch fresh mint leaves
1 bunch cilantro leaves
dipping sauce (we used sweet chili sauce)
Soak the rice paper until pliable. Place a lettuce leaf towards the edge nearest you. Then place a mixture of the remaining vegetables and herbs on top. Ford the edge nearest to you over the filling, tuck in the sides and roll tightly. These were okay, but if I made them again, I would leave out the cilantro. I'm in the camp that thinks it tastes like soap.
We then moved on to "The Flavors of Asia" by Mai Pham. We made the Pan-Seared Alaskan Black Cod with Ginger-Lime Sauce
For the sauce, you will need:
1-2 garlic cloves
2 thai bird chiles or 1 serrano chili, chopped (all we had on hand were red chiles)
3 tbsp minced ginger
3 tbsp sugar
1/4 cup fish sauce
3 tbsp lime juice
2 tbsp water
Put the garlic, chiles, ginger and sugar in a mortar and pound into a paste. I do not own a mortar and pestle so I just used the food processor. Then stir in the fish sauce, lime juice and water and set aside while cooking the fish.
For the fish, you will need:
1 cup of ginger-lime sauce
1/4 cup of vegetable oil
4-6 oz pieces of black cod (we used swordfish)
4 garlic cloves left whole
Slice the cucumber thinly and place them into the dipping sauce. Heat the oil in a frying pan. Add the fish and cook until golden on each side. Halfway into the cooking, add the whole garlic cloves and cook until they are golden as well. Remove the fish and garlic and drain on paper towels. Arrange the fish on the serving plate. Remove the cucumber strips from the dripping sauce and arrange on top of the fish. Drizzle some sauce on top of the fish and serve the remaining on the side. Finally, place a garlic clove on top of each piece.
I do not eat fish, but this was given a thumbs up. (It looks a little different than the picture in the book because of the chiles that I used).
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