Fish Dumplings with Light Sesame Sauce Recipe
Fish Dumplings with Light Sesame Sauce
Flavors of China
Total time: 15 to 30 minutes
Preparation time: 20 minutes
Cooking time: 5 minutes
Difficulty: Easy
Chef's Note
Serve the fish ravioli with a clear sauce: 1 part nuoc mam (fish sauce) to 1 part hot chicken stock or water in which you've dissolved a pinch of sugar. Add toasted sesame seeds to taste.
Ingredients for 4 servings
- 5 black mushrooms
- 16 round rice papers
- 8 northern shrimp
- 400 g (14 oz.) Pacific cod
- 3 green onion
- 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 slice thinly. Peel and grate the carrot. Chop the mushrooms.
  3. Place the mushrooms, green onion, carrot, nuoc mam and soy sauce into a bowl; mix well.
  4. Drain the rice papers.
  5. On one side of each rice paper, place a thin piece of cod and a little of the vegetable mixture.
  6. Add half a shrimp (sliced lengthwise) and a cilantro leaf.
  7. Fold up the bottom edge of the rice paper, fold the sides in and roll up. Repeat until all the ingredients have been used.
  8. Place some water in the bottom part of a steamer. In the upper part, place the ravioli, cover and steam for 5 minutes.
  9. Meanwhile, heat the sauce in a saucepan over low heat. Serve the ravioli hot with the sauce.
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