Punjab x Vietnam
Amritsari fish summer rolls
Crisp Amritsari fish rolled in rice paper with herbs. Fried and fresh in the same bite.
50 minTime
22 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original467kcalsame
22 gproteinsame
4 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Toss the fish with ginger garlic paste, 1 tbsp lemon juice, 1/2 tsp salt, ajwain and chilli. Rest 10 minutes.
- 2Whisk the besan and rice flour with 4 tbsp water into a thick batter. Coat the fish and deep fry in oil at 180°C for 3 minutes until golden and the fish is opaque.
- 3Sprinkle the fish with chaat masala while hot. Cook the vermicelli in boiling water 3 minutes, drain and rinse cold.
- 4Stir the fish sauce, remaining lemon juice, sugar, chilli and 4 tbsp water until the sugar dissolves.
- 5Dip a rice paper in warm water for 5 seconds. Lay on a damp board, add lettuce, noodles, vegetables, herbs and a fish finger. Fold in the sides and roll tight.
- 6Repeat with the rest and cut each roll in half on a slant.
Serve it like this
Stand the halved rolls cut side up in a tight cluster on a long plate so the fillings show. Nuoc cham in a small bowl with chilli floating on top.