Steamed Fish Rolls with Tomato Vinaigrette

Preparation Time

20 minutes & chilling time

Cooking Time

10 minutes

Ingredients (serves 4)

4 (about 700g) boneless, skinless white fish fillets
2 tablespoons grape seed oil
2 cloves garlic, crushed
6 spring onions, chopped
1 cup fresh wholemeal breadcrumbs
1/2 cup fresh basil leaves, chopped
1 cup fresh flat leaf parsley, chopped
1 teaspoon lemon zest
2 tablespoons lemon juice
250ml tomato juice
2 tablespoons white wine vinegar
1 tablespoon brown sugar

Method

Cut the fish fillets in half lengthwise, following the natural centre line.
Heat 1 tablespoon of the oil in a large non stick fry pan, add the garlic and spring onions and cook over a medium heat for 3 minutes or until the spring onions are soft. Put in a food processor with the breadcrumbs, half the basil, half the parsley and the lemon zest and juice. Process to combine.
Divide the stuffing into eight equal portions and roll into oblong shapes, put a piece on the end of each piece of fish and roll up to enclose the filling. Secure with a toothpick or piece of string. Cover and refrigerate for 30 minutes.
Finely chop the remaining basil and parsley and put into a saucepan with the tomato juice, vinegar and brown sugar. Cook over a low heat until warm.
Put the fish rolls in a large bamboo steamer lined with baking paper. Cover and put over a wok of simmering water, making sure the base of the steamer does not touch the water. Steam for 10 minutes or until the fish is tender and the stuffing heated through.
Serve the fish rolls drizzled with tomato vinaigrette and a crisp green salad.

Nutrition information (per serve)

Nutrient Per Serve
Energy (kJ) 1519
Protein (g) 40.0
Total Fat (g) 15.0
Saturated Fat (g) 3.1
Carbohydrate (g) 16.0
Dietry Fibre (g) 3.0
Sodium (mg) 401
Cholestrol (mg) 122

Article provided by The Retiree Magazine