Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Black Sesame Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 800 g firm fish fillets
- 2 green chilies, chopped
- 1 tablespoon sesame oil
- 4 tablespoons chopped coriander
- 2 tablespoons chopped basil
- 1 teaspoon cumin seeds
- 12 large rice paper, rounds
- oil (for frying)
- black sesame seeds (optional)
- =
Directions
Wash fish, pat dry on absorbent paper and cut into 12 pieces.
Place chillies, sesame oil, coriander, basil and cumin seeds in a spice grinder or mortar and pestle, and grind until they form a rough paste.
Spread paste over fish.
Brush rice papers with warm water and set aside for 4 minutes or until they are soft.
Place a piece of fish on each round, fold in sides and roll to enclose.
Heat a little oil in a frypan over medium heat.
Cook fish parcels for 2-3 minutes on each side, or until rice paper is golden and crispy, and fish is tender.
Drain on absorbent paper.
Sprinkle fish with sesame seeds, and serve with steamed asian greens drizzled with oyster sauce and steamed jasmine rice.