Alaskan Cod Rolls
Makes 8 rolls
By Kim Knudsen
1 whole cod fillet cut into 3-4 inch sections skin and bones removed.
1 T olive oil
1 clove of fresh garlic (crushed)
salt and pepper
16 8“ round sheets of rice paper
1 head of romaine lettuce (leaves separated and washed)
6 oz. cooked rice vermicelli noodles
1 lg carrot peeled into strips
½ of a cucumber peeled and cut into approximately 2 inch strips
1 bunch of cilantro (stems removed)
1 8 oz. bag of bean sprouts
5-6 sprigs of fresh mint
12 cooked shrimp, halved length wise.
Directions: Season cod fillets with salt and pepper. Heat olive oil and garlic in a large skillet at medium heat. Cook fillets for approximately 2 minutes on each side. Cool. Flake. Set aside.
Soften rice paper in luke warm water, one sheet at a time, and lay on a flat surface. Use two 8 inch round sheets overlapping each other. Line the top third of the wet pliable rice sheet with three shrimp halves, cut side up, and bottom with lettuce, noodles, cooked cod, carrot, cucumber, cilantro, bean sprouts, and mint leaves. Make sure the ingredients are neatly placed in a straight row. Evenly distributed from one end to the other. Using your second, third and fourth fingers, press down on the ingredients while you use the other hand to fold over both sides of the rice paper. (Pressing down on the ingredients is
important because it tightens the roll.) Continue to press down and roll over shrimp halves. Finish making all the remaining rolls. Garnish with mint, lime, and green onion.
Nuoc Cham Dipping Sauce (makes about 1 ½ cups)
1 cup boiling water
1/3 cup fish sauce (Nuoc Mam)
1/3 cup sugar
2 T lime juice (1 lime, squeezed)
1 t chili paste
2 cloves of minced garlic
Directions: Combine all ingredients. This sauce keeps up to three weeks, if refrigerated.
I won $100.00 at the NSEDC, fisherman's fair. Third place.