Ingredients
- 12 oz flaky white fish fillets, like sole or cod
- salt and freshly ground black pepper
- 1 tsp plus 1 tablespoon vegetable oil
- 1/3 cup roasted peanuts
- 1 tbsp minced fresh ginger
- 1 small carrot, peeled and silvered
- 1 cup peeled and silvered daikon radish or thinly sliced red radishes
- 2 cup fresh mung bean sprouts or soybean sprouts
- 2 tbsp oyster sauce
- 4 (8 1/2 inch) spring roll wrappers
- 8 8 romaine lettuce leaves, stems trimmed so that each leaf is 6 inches long
- Asian chili sauce, such as sriracha sauce
Directions
Season both sides of the fish fillets with salt and pepper. Heat 1 teaspoon of the oil in a nonstick pan over medium heat. Cook the fillets in the pan for about 3 minutes on each side, until the fish is cooked through and no longer translucent. Remove the fish from the pan and let rest for 5 minutes. Then use a fork to flake the fish into chunks. Set aside.
Pulse the peanuts a few times in a food processor, until they are crushed into a coarse powder. You can also achieve the same result by spreading the peanuts on a counter, covering them with a clean kitchen towel, and then pounding them with a heavy object like a wine bottle. Set aside.
Heat the remaining 1 tablespoon of oil in a wok over medium heat. Add the ginger and stir-fry for 10 seconds. Then add the carrot and radish and stir-fry for about 1 minute, or until tender. Add the bean sprouts and oyster sauce and stir-fry for another 30 seconds. Remove the vegetables with a slotted spoon and drain well.
Place a spring roll wrapper in front of you so that one of the corners is pointing toward you and the wrapper is in a diamond shape. (Cover the rest of the wrappers with plastic wrap so they don’t dry out.) Lay a lettuce leaf horizontally in the center of the wrapper. Place one-quarter of the vegetable filling and one-quarter of the fish on top of the lettuce leaf and sprinkle with the crushed peanuts. Spoon a little chili sauce on top of the filling and then place another lettuce leaf on top. Fold the bottom corner of the wrapper upward. Then fold the short sides inward. Last, roll the pouch away from you to seal. Place the roll with the loose ends facing downward on a plate so that it doesn’t unroll. Repeat with the remaining 3 wrappers, then serve.
Recipe courtesy of Feeding the Dragon: A Culinary Travelogue Through China with Recipes by Mary Kate Tate and Nate Tate/Andrews McMeel Publishing, 2011.
