- 2 sustainably sourced whole fish (e.g. angelfish, dorado or panga), gutted
- Flour for dusting
- Sunflower oil for deep-frying
- 30 Vietnamese rice paper sheets
- 1 English cucumber, sliced julienne
- 6 spring onions, sliced julienne
- Assorted fresh leaves (butter lettuce, mint, coriander, basil, Thai basil, Vietnamese mint)
- For the dressing, mix:
- 2 spring onions, shredded
- ½ cup soya sauce
- 3 T palm sugar
- 1 red chilli small, chopped
- 1 x 2 cm fresh root ginger knob, shredded
- 2 limes, juiced
Score the fish on both sides and dust with flour.
Place the fish in a hot wok with enough hot oil to just submerge it. Fry for 7 to 10 minutes, or until the skin starts to puff up and crisp and the fish is cooked but still succulent.
Transfer the fish to a platter and pour over three quarters of the dressing.
Lightly wipe each rice paper sheet with a clean, damp cloth to soften it a little.
Arrange on the platter along with the cucumber, spring onion and fresh leaves.
Allow guests to break off pieces of the fish and roll them, together with the greens, in the rice paper.
Serve with a bowl of the remaining dressing for dipping.
Cook's note: Click here for a list of sustainable fish to use in this recipe