Poached Asian fish rolls

Poached Asian fish rolls

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The ingredient of Poached Asian fish rolls

  1. 4 (about 150g each) John dory fish fillets (or mirror dory or flounder), skinned
  2. 100g enoki mushrooms
  3. 2 green shallots, trimmed, cut into thin strips
  4. 1L (4 cups) fish stock
  5. 1 tablespoon soy sauce
  6. 2 tablespoons fresh lemon juice
  7. 2 teaspoons sesame oil
  8. 2.5cm piece fresh ginger, peeled, finely shredded
  9. 2 200g pkts udon noodles
  10. 1 bunch baby bok choy, bases trimmed, washed, halved lengthways

The instruction how to make Poached Asian fish rolls

  1. Place the fish fillets on a clean chopping board. Divide the enoki mushrooms and green shallots evenly among the fillets. Roll-up each fillet, starting from the tail end. Secure with toothpicks and set aside.
  2. Place the stock, soy sauce, lemon juice, oil and ginger in a large saucepan. Bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 5 minutes.
  3. Add the noodles, bok choy and fish rolls to the pan. Bring to a simmer over high heat. Reduce heat to medium and simmer, uncovered, for 3-5 minutes, or until the fish is just cooked through and flakes easily when tested with a fork.
  4. To serve, remove the toothpicks from the fish rolls. Transfer noodles and vegetables to serving bowls. Top each with a fish roll and ladle the soup over. Serve immediately.

Nutritions of Poached Asian fish rolls

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calories: https://schema.org
calories: NutritionInformation

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