Weekends are soooo crazy with all week-long pending chores, groceries shopping for the coming week, especially when doing interiors for our new pad. Although it’s all very exciting, it leaves us no time for making meals that I fancy cooking for weekend.
Not so long ago I told my husband about the lemon grilled Basa which I had on a trip to Delhi. I just went all gaga about it and he had no clue what was it all about. (The typical scenario where wife explains and husband doesn’t understand a word) I was amazed by it’s simplicity of flavors brought by classic seasoning of lemon & garlic, the lingering flavor it created was mesmerizing. I just fell in love with it.
This week when I thought of doing a blog on Vietnamese spring rolls I went hunting for rice wrappers at supermart. I usually don’t visit the cold storage section of supermarkets for buying fresh fish or meat simply because I think its costly as well as there is no fun in buying without bargaining, like we do with kolis(fisherwomen) at local machi(Fish) market. I managed to find great quality Shrimps for my planned spring rolls and Basa fillet caught my eye. I couldn’t resist the fish in the cold storage and had to land it on my tawa soon.
I personally can never imagine Basa in an indian spicy avatar like our Surmai or Pomfrets are dressed. This fish is awesome when grilled with minimum spices and flavors. Although it’s a bit heavy on the pocket but I am sure you won’t regret buying it if you try the recipe below.
So I decided to go all herbs (fresh and dry both)and it was an instant hit. Dearest Hubby couldn’t stop licking his fingers.:)
So here goes the recipe for Vietnamese spring rolls
Vietnamese Spring rolls
Ingredients: prepare 4 rolls
4 Thai Rice wrappers
100 grams Shrimps (cleaned and sauté in butter)
Shredded Red Cabbage, Carrots – 1 cup
Lettuce leaves 1 cup
Shredded Plain omelet – 2 eggs
1 Onions cut into rings
Soy sauce/ chilli sauce/ oriental sauce(optional)
Chilli flakes(As per taste)
Basil leaves(1 cup)
Mint leave(1 cup)
Parsley or coriander(garnishing)
Step 1: For soaking the Thai Rice wrappers you will need a huge vessel, would be better if it’s the size of the wrapper. I used my kadai for this purpose. Fill the kadai with sufficient water and dip the paper one at a time.
Step 2: Take a dry towel and let the wrappers dry off its excess water on it. Letting it stay for 5 mins would be sufficient.
Step 3: lift the paper with both your hands and handle it delicately as it will be softer. While lifting it up, if the paper starts getting tangled don’t panic. Use a little water in that case.
Step 4: Arrange lettuce leaves, cabbage, carrots and shredded omelet.
Step 5: I used some Delmonte oriental sauce(you can use any sauce of your choice just a Tspoon will be enough and this is optional) to sauté Shrimps as I don’t like them plain which is the usual traditional recipe.
Step 6: Arrange Basil leaves and mint. Sprinkle some salt and chilli flakes
Step 7: Fold from the sides first as shown in the pic and then roll it. Serve it cold with Chilli sauce.
Lemon Herbs Basa
250 gms Basa fillet
lemon juice from 1 lemon
1 T-spoon apple cider vinegar
Curry leaves, parsley, Sweet Basil (1 cup) made into a coarse paste.
Dried Oregano, Rosemary Sprinkle, chilli flakes as per taste
Salt as per taste
Step 1: Wash the fish and drain access water from it.
Step 2: Rub Salt as per your taste with lemon juice and a Tspoon of apple cider vinegar
Step 3: Further marinade the fish with curry leaves, parsley, basil paste and some chilli flakes.
Step 4: keep aside for an hour.
Step 5: Sprinkle dried herbs before Shallow frying in a non-stick pan.
The Fish would take approx.. 5 to 10 mins to cook. Let it fry till golden brown from both the sides. Serve with some steamed veggies.