We are too familiar with spring rolls made from meat and shrimp. Today, TasteVN will guide you on two unique ways to make barramundi and snakehead fish spring rolls that are equally delicious. Let’s get into the kitchen and show off your skills in making this fried dish!
1. Barramundi Spring Rolls
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Preparation
15 minutes
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Cooking
5 minutes
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Difficulty
Easy
Ingredients for Barramundi Spring Rolls For 2 people
Barramundi fillet 150 gr Enoki mushrooms 100 gr Fresh shiitake mushrooms 30 gr Chicken egg 1 piece Sliced chili 2 pieces (1 tablespoon) Sliced ginger 1 piece (1 teaspoon) Mayonnaise 2 tablespoons Chili sauce 1 tablespoon Fresh rice paper 1 pack Vinegar 2 teaspoons Cooking oil 600 ml Common spices a little (salt/ seasoning/ monosodium glutamate/ pepper)
How to choose fresh ingredients
How to choose fresh barramundi
- Fresh barramundi will have sparkling, clear eyes where you can clearly see the pupil inside. On the contrary, if the fish has cloudy, dull eyes, it is no longer fresh and should not be purchased! Because the meat will not be tasty anymore.
- Additionally, you can check the gills of the fish to assess its freshness. If the fish is fresh, the gills will be bright red, while a fish that is starting to spoil will have dark red or even brownish-black gills.
- You should not choose to buy fish when you gently press on the flesh, especially near the belly, as it will feel soft and mushy or will leave a dent in the skin and not bounce back.
How to choose fresh and delicious straw mushrooms
- You should choose mushrooms with intact caps, not broken, and with a light brown color.
- Avoid buying mushrooms that show signs of mold, have strange smells, and smell musty when sniffed.
- Currently, you can easily buy straw mushrooms dried at markets or in supermarkets and TasteVN nationwide with a price for a 50g package ranging from 28,000 to 30,000 VND (updated on 10/05/2021).
- When buying, you should choose packages of mushrooms that are well-packed, not torn, and have clear origin information.
How to choose fresh and delicious enoki mushrooms
- You should choose enoki mushroom bags that are not bruised, with intact stems, not separated, and without slimy water.
- When buying mushrooms, you should carefully check the information printed on the product packaging. Choose mushrooms with a production date closest to the purchase date.
- Additionally, you need to check the barcode printed on the packaging to know the place of production: barcode 880 is from South Korea, barcodes from 690 to 695 are imported from China.
- Avoid buying mushrooms without barcodes or with barcodes different from the ones provided above. Because those enoki mushroom bags are mushrooms that do not ensure safety.
How to make Fish Spring Rolls
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Prepare and Marinate the Fish
Fillet the fish and rinse it briefly in diluted salt water, then rinse again with clean water, drain, and use a knife to cut it into small pieces the size of a pinky finger.
Next, add the small fish pieces along with 1/2 teaspoon of seasoning, 1/3 teaspoon of monosodium glutamate, 1 teaspoon of vinegar, 1/4 teaspoon of pepper, 1 tablespoon of sliced chili, and 1 teaspoon of sliced ginger into a bowl.
Mix well and marinate for about 10 minutes for the fish to absorb the seasoning evenly.
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Prepare other ingredients
After purchasing, cut off the dirty stem of the enoki mushrooms, tear them into small pieces, and soak them in diluted salt water for about 2 minutes. Remove and rinse with clean water, then let them drain.
Fresh shiitake mushrooms should have the dirty part at the base peeled off, then soak them in diluted salt water for 2 minutes, rinse thoroughly with water, and let them drain.
Next, place the kimchi and fresh shiitake mushrooms along with 1 teaspoon of vinegar into a bowl, and mix well to eliminate the odor of the mushrooms.
For the chicken eggs, just crack them into a bowl, and use chopsticks to beat them until fluffy.
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Spring Roll Wrapping
To wrap the spring rolls, first lay a piece of rice paper on a cutting board, then place a piece of marinated barramundi along with shiitake mushrooms, enoki mushrooms, chili peppers, and julienned ginger on top.
Then fold the two edges of the rice paper in, use a brush to apply a bit of the beaten egg mixture to the tail end of the rice paper, and roll it up tightly. Repeat until finished.
Next, place a pan on the stove, add 600ml of cooking oil to the pan, and wait until the oil is hot before adding the spring rolls one by one.
Fry over medium heat for about 1 minute, then increase the heat and fry for another 3 minutes until the spring rolls are golden brown, then remove and place them on a plate lined with paper to absorb the oil.
Note:- When wrapping the spring rolls, you should roll them tightly so that they look appealing and do not absorb too much oil while frying.
- Before wrapping the spring rolls, you should brush a little of the beaten egg mixture on to secure the edges of the rice paper, so that during frying the rice paper does not come apart.
- Additionally, to achieve a beautiful golden color without burning, you should wait until the spring rolls are slightly golden before removing them, as the remaining hot oil inside the spring rolls will help the outer layer to become evenly golden and more appealing.
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Making dipping sauce
Add 2 tablespoons of mayonnaise and 1 tablespoon of chili sauce into a bowl, then stir well until the dipping sauce is well blended, completing the dipping sauce.
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Final product
Fried fish rolls after completion will have a crispy golden exterior that is visually appealing. When taking a bite, you will feel the sweet taste of mushrooms and fish meat combined with a bit of the spicy aroma of ginger and chili. The sauce adds a creamy flavor to the dish.
This weekend, try to make and enjoy this delicious fried fish roll dish!
2. Fried snakehead fish rolls
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Snakehead Fish Spring Rolls Serves 2
Snakehead fish 400 gr (1 fish) Ground lean meat 200 gr Fresh shrimp 3 pieces Chicken eggs 3 eggs Salted duck eggs 4 eggs Carrot 1/2 piece Dried wood ear mushrooms 4 pieces Green onions 3 stalks Chili peppers 2 pieces Horn chili 1 piece Garlic 1 bulb Dried rice vermicelli 1 piece Breadcrumbs 200 gr Tempura flour 200 gr Pepper 1 teaspoon White wine 100 ml Salt/seasoning powder a little
How to choose fresh ingredients
How to choose fresh snakehead fish
- Currently, there are mainly 2 types of snakehead fish: wild snakehead fish and farmed snakehead fish. You should choose wild snakehead fish for firmer and tastier meat. To easily distinguish, look at the skin color; if it is dark black, it is wild snakehead fish, while gray indicates farmed snakehead fish.
- When choosing fish, you should select ones of moderate size, not too big or too small. The fish body should be elongated, not too round, and feel firm to the touch, not soft.
- Additionally, you can observe the anus; if it is small, the fish is still fresh, but if it is enlarged, the fish is dead, spoiled, and if preserved for a long time, it may have been treated with chemicals.
- For safety, you should prioritize buying from familiar places, at markets, or reputable grocery stores like TasteVN or other large supermarkets.
How to choose fresh and delicious shrimp
- You should choose shrimp that have a transparent outer shell with a slight sea smell, the head and body of the shrimp are tightly connected, and the shell joints on the shrimp’s body are flexible and not separated.
- Additionally, when buying, you can press and gently move your hand on the shrimp’s shell to check its freshness. If you feel a grainy texture inside or the shrimp is slimy when moving, then you should not buy it!
- Do not choose shrimp with tails that are spread out and a body that is upright and round because these shrimp may have been injected with chemicals or water to make them plump.
- Currently, you can easily buy shrimp at markets and supermarkets like TasteVN or at reputable seafood stores.
How to choose fresh minced meat
- For whole pork, you should first pay attention to the color. The color of good meat is bright pink, not too red or too pale. Pork that is pale, has a greenish tint, and smells bad is spoiled, so you should avoid choosing this type of meat.
- Pork that is firm and has high elasticity is good meat. You can test by pressing your finger into the meat; if it bounces back immediately, is not slimy, and does not leak water or juices, it is good.
- You should choose lean pork that has both lean and fatty parts so that your dish does not become dry or overly greasy.
- For pre-packaged ground pork from grocery stores or supermarkets, you should choose meat in intact packaging, with a long shelf life, and stored in the refrigerator.
- To ensure quality, you should buy whole pork and ask the seller to grind it for you, or you can buy the meat to grind at home using a meat grinder.
How to choose clean, delicious salted duck eggs
- You should buy from reputable places, with intact packaging and a long shelf life. Avoid choosing salted duck eggs that show signs of dark spots, mold, or a foul smell.
- If you have time, you can make salted eggs at home, which is safe and convenient, with a very simple recipe.
How to prepare Snakehead Fish Spring Rolls
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Prepare snakehead fish and shrimp
When you buy snakehead fish, scrape off the scales, remove the guts, fins, head, tail, and gills, then wash thoroughly and soak the fish in diluted white wine for about 5 minutes before rinsing several times with clean water.
Then use a knife to cut a thin slice of fish meat but do not cut all the way through; instead, cut another thin slice next to the first cut and lower the knife to separate the meat from the fish. This way, the piece of fish will be longer, making it easier to wrap the filling.
For the shrimp, to remove the fishy smell, wash thoroughly, then soak in diluted salt water for about 2 minutes and rinse again with clean water.
Next, peel the shrimp and use the tip of a knife to cut along the back of the shrimp, remove the shrimp vein and let it drain.
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Prepare the remaining ingredients
For wood ear mushrooms, cut off the mushroom stems, then soak in water for about 3 hours and chop finely.
How to properly soak wood ear mushrooms- You should soak wood ear mushrooms in cold water for a maximum of 3 hours. If soaked too long, the toxic substances in the mushrooms will increase, especially the morpholine which will appear more over time.
- Absolutely do not soak in hot water as hot water will stimulate the toxins in the mushrooms causing food poisoning.
Wash the carrots, peel them, and cut them into thin strips. Cut off the roots of the scallions, wash them, and chop them finely.
Soak the dried vermicelli for about 5 minutes until it softens and expands, then cut it into small pieces. Place the peppercorns on a cutting board and crush them with a knife.
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Mix the filling
Combine the minced pork, wood ear mushrooms, scallions, carrots, and vermicelli along with 4 salted duck eggs and season with 1/4 teaspoon of seasoning into a bowl. Mix well until the ingredients are fully combined.
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Spring rolls
First, you put the crispy frying flour, breadcrumbs, and crack 3 eggs into different bowls. For the bowl without eggs, you use chopsticks to beat the eggs until they are fluffy.
Next, you lay a thinly sliced piece of snakehead fish on a cutting board, then gradually add the mixed filling and shrimp on top and roll it up.
Then roll the spring roll you just wrapped in crispy frying flour, then dip it successively in the eggs and breadcrumbs.
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Frying spring rolls
To fry the spring rolls, you place a pan on the stove, add 600ml of cooking oil, and wait until the oil is hot before adding the spring rolls one by one into the pan.
Fry on high heat for about 8 minutes until the spring rolls are golden brown, then use a spatula to take them out and place them on a plate with absorbent paper. Wait until the oil is absorbed, and then you can enjoy this dish!
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Final product
The snakehead fish spring rolls with a unique and innovative preparation method will have a beautiful golden color once completed.
Taking a bite, you can feel the delicious crunch of the evenly coated outer layer and the soft, sweet taste of the snakehead fish, shrimp, and minced meat inside.
Dipping it with a little chili sauce or ketchup makes it incredibly tasty and appealing.
How to eliminate the fishy smell of fish
- Method 1: After cleaning the fish, soak it in rice water for about 15 – 20 minutes, then take it out and rinse it with water.
- Method 2: Use salt to rub on the fish body, then scale and proceed to clean the fish, rinsing it with water afterward.
- Method 3: While rinsing the fish after cleaning, you can soak the fish in white vinegar and white wine for about 5 minutes, then rinse it with water again.
How to store spring rolls
- For uncooked spring rolls, you should place them in a food container and store them in the freezer for about 1 week.
- Note that before placing the spring rolls in the container, you should not pack them too tightly and should place a piece of plastic wrap in between to prevent the spring rolls from breaking when thawing.
- Additionally, you can fry the spring rolls briefly to keep them for 2 weeks from the day they are made. Or you can stir-fry the filling until cooked before rolling, in which case the rolls can be stored in the freezer for 6 – 8 months.
Hope that with the steps shared by TasteVN above, you can make spring rolls with snakehead fish and catfish that are crispy, delicious, and unique for the whole family to enjoy and change the flavors! Wishing you success!
*Refer to images and recipes from the YouTube channel Delicious Dishes Every Day and Asia Europe Career Guidance
