300 g – Wild Pacific Halibut fillets
300 mL – cabbage leaves, finely sliced
200 mL – carrots, cut into fine match sticks
1/2 – serrano chili, thinly sliced
50 mL – soy sauce
<25 mL – rice wine vinegar
50 mL – chopped cilantro
20 mL – ginger, puréed
20 mL – garlic, puréed
15-20 – sheets – spring roll pastry, room temperature
20 mL – cornstarch mixed with 30mL of water
100 mL – rice wine vinegar, for dipping sauce
1 – lime, juice and zest
20 mL – fish sauce
30 mL – white sugar
5 mL – chili flakes
Finely dice the Wild Pacific Halibut.
In a large hot pan, sauté cabbage, carrots, ginger, garlic and serrano chili. Deglaze with soy sauce and rice wine vinegar. Fold in the cilantro and cool completely. Once cool, fold in the halibut.
Place 15 mL of filling (or more depending on the size of your sheets) and roll from tip to tip. Brush the very last bit with slurry and seal tight. Place in the freezer for 30 minutes.
Heat up vegetable oil to 350° F.
In a bowl, whisk together fish sauce, rice wine vinegar, white sugar, chili flakes, lime juice and lime zest. Fry the spring rolls to golden brown and serve with dipping sauce.
