Steamed Seafood Nori Rolls
A simple oriental flavoured puree of white fish and prawn meat is steamed rolled in nori. This is an easy dish to make and looks very impressive. This dish makes a great canapè or a light starter.
Portions: 6 Portions
Preparation: 15 minutes
Cooking: 5 minutes
Ingredients
Seafood Puree
- 200g firm boneless white fish fillet eg. cod, haddock, monkfish etc. Roughly chopped.
- 200g raw prawns, peeled and roughly chopped
- 1 garlic clove finely chopped
- 1 spring onion finely chopped
- 3 cm ginger, peeled and finely chopped
- 2 tbsp coriander, finely chopped
- 2 tsp rice wine vinegar
- 1 tbsp sake or shaoshing wine or dry white sherry
- 1/2 tsp chilli oil
- 1 tsp caster sugar
- 1 egg white
- maldon salt
Nori
- 2 sheets of nori
To Serve
- soy sauce
- Thai sweet chilli sauce
- grated carrot
- coriander leaves
Method
- Seafood Puree: Place all the seafood puree ingredients in a food processor or blender and puree them together to a smooth, firm paste.
- Place 1 sheet of nori on a bamboo mat. Spread half the seafood puree onto the nori leaving starting 1 cm inwards and leaving 1.5-2 cm at the end free of the puree. Spread the puree out in an even layer. Roll the nori up firmly. Repeat the process with the second nori sheet and puree.
- To Steam: Bring some water to the boil in the bottom of a large steamer or a saucepan or wok, so you can place a bamboo steaming basket on or in it. If using a bamboo basket lightly oil it. Place the nori rolls in the top half of a steamer or in a bamboo steaming basket and place them or it above the boiling water. Reduce the water to a strong simmer and leave the rolls to cook for 5 minutes.
- Remove the rolls from the steamer and place them on a chopping board. Slice the rolls into 3-4 cm pieces. Serve hot.
- To Serve: Serve the rolls with soy sauce and sweet chilli sauce garnished with a little grated carrot and coriander leaves.