Who said it always has to be French food at our place? Asian cuisine, in particular, features many dishes with fish, and we love to be surprised! Sardines may not be among the most commonly used fish in Asia, but we have long loved this little silver fish. So our chef, Thomas Vetter, was inspired to create a culinary pairing that may well be second to none: fresh summer rolls with Breton sardines! A recipe made for spring. Freshness, heat, zing, and everything you need to simply pick it up and enjoy!
Ingredients:
- 1 can Sardines to fry with lemon and coriander by La Belle-Iloise
- 8 rice paper sheets
- 1 red bell pepper
- 1 yellow bell pepper
- 2 small carrots
- 2 red onions
- 1/2 zucchini
- 10 sugar snap peas
- 30g mung bean sprouts
- 3 spring onions
- 15g fresh ginger
- 1 red chili pepper
- Handful of fresh coriander
- Soy sauce
- Fish sauce
- Rice vinegar
- Sugar
Preparation:
Peel the bell peppers and remove the seeds. Peel the carrots and onions, and quarter the onions. Now cut or grate all the vegetables, including the zucchini and sugar snap peas, into fine strips.
Deseed one chili pepper, cut it into fine strips, and add it to a bowl with the other vegetable strips. Marinate the mixture with a little soy sauce, fish sauce, and rice vinegar. Feel free to season generously here, as the vegetables should absorb the flavors of the sauces well. Finally, grate plenty of fresh ginger over the vegetables and marinade, and let it sit for about 10 minutes.
Next, add the chopped spring onions and fresh coriander, and mix everything well again. If necessary, you can now taste and adjust again with the sauces and a little sugar. Collect the juice released during marinating. You can use it as a dip later.
Now soak the rice paper sheets in a flavorful mixture of cold water and vinegar. Remove them from the liquid after a maximum of 3 minutes so that the sheets do not become mushy. They are ready when they are pliable and easy to roll. It is best to soak only 2 sheets at a time. Let the sheets drain briefly, but do not dry them completely, or they will tear. Place them on a work surface and fill them with the vegetables and a sardine halved lengthwise. You can use the sardine cold, but it also tastes delicious if you fry it briefly (approx. 1–2 minutes) and then let it cool again. Try out what you like best.
Now fold the outside of the rice paper sheets over (see photo) and roll everything into a nice firm roll.
For a second dip, you can enhance the sardine marinade with some fresh coriander. Whether warm or cold is up to you.
Bon appétit!
Our wine recommendation
The Oscar White 2023 Douro DOC (with screw cap). With its lively and refreshing character, it is perfect for any occasion, whether a family picnic, an aperitif, or a dinner with friends.
