Fish crystal spring rolls (bi guon ca) pt. 2

4 servings

Ingredients

Quantity Ingredient
See part 1 for ingredients

Directions

1. Make slanting slashes down both sides of the fish, about ¾ inch apart. Mix the salt, sherry, ginger wine, and 2 tablespoons cornstarch in a dish large enough to contain thefish. Roll the fish in this mixture until well coated and then leae to stan 2. Remove the fish from the dish and dust with the remaining cornstarch. Heat the oil in a pan big enough to hold the fish and fry over moderate heat for about 12 minutes, turning once, very gently. Drain on paper towels. Keep the fish warm as you asse 3. Soak the rice vermicelli in warm water until soft. Drain thoroughly. 4. combine all the ingredients for the dipping sauce and mix thoroughly. Toss the pickles, onions, and carrot into the rice vermicelli. 5. Assemble all the components on the table. The fish should be warm and gently scraped away from the bones. Provide two bowls of warm water for dipping the Banh Trang in. Thegusts help themselves to a round rice paper. This is dipped into the warm w Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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