Recipe(tried): White Bass Spring Rolls with Pickled Carrots and Garlic-Lime Dipping Sauce

WHITE BASS SPRING ROLLS

Check out this recipe for white bass spring rolls. Try this recipe on your next batch of white bass or panfish!

15 white bass fillets
FOR THE WHITE BASS MARINADE:
1 cup soy sauce
3/4 cup brown sugar
1/2 cup mirin wine
1/2 cup vegetable oil
1/4 cup fish sauce
2 tablespoons sesame oil
1 tablespoon shrimp paste
5 garlic cloves, minced
1 (1-inch) nob ginger, minced
1 bunch green onions, chopped
Juice of one lime
1 teaspoon ground black pepper

Combine marinade ingredients into a ceramic bowl and mix together thoroughly. Add fish fillets to marinade and let marinate for 3 hours.

FOR THE PICKED CARROTS:
3 multi colored carrots sliced thinly and cut into 3-inch pieces
Enough rice vinegar to cover the carrots in a shallow bowl
1 tablespoon of kosher salt

Put the carrots in a shallow bowl and cover with the vinegar. Add the salt and mix together. Let the carrots pickle for about 3 hours.

FOR THE DIPPING SAUCE:
1/4 cup white vinegar
1/4 cup fish sauce
2 tablespoons white sugar
2 tablespoons lime juice
1 clove garlic, minced
1/4 teaspoon red pepper flakes

Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.

MISCELLANEOUS:
15 Bamboo skewers
Charcoal

While this fish is marinating, place the bamboo skewers in water.

TO COOK THE FISH:
About 1 hour before you are ready to cook the fish go ahead and light the charcoal in a charcoal chimney. When the charcoal briquettes turn white they are ready to cook with.

Remove the fish from the marinade and do not wipe off any liquid from the fish. Thread the fish onto the bamboo skewers.

When the grill is hot, place the damp section of the bamboo skewer with the fish fillets over the white hot coals. Make sure that you turn the fillets often to avoid burning the fish or allowing the bamboo to ignite. The fish should cook very quickly.

FOR THE SPRING ROLLS:
15 rice paper wrappers
Cucumber sliced thinly and in 3-inch sections
Cilantro
Bean sprouts
Lettuce
About 20 basil leaves
If you like mint, add a few mint leaves to each roll

Now it is time to assemble the spring rolls. (See detailed process with pictures at https://wildforage.wordpress.com/2015/06/15/white-bass-spring-rolls/)

Take the rice paper and submerge in warm water for about 30 seconds until it is soft and malleable.

Place the wrapper on a board and add a fish fillet. Add two pieces of cucumber. Add 3-4 pickled carrot slices. Add a few cilantro leaves. Add bean sprouts. Add lettuce and basil leaves (and/or mint leaves).

Fold both sides of the wrapper towards the center of the vegetables. Now roll the wrapper over the vegetables to form the spring roll. The spring roll is now ready to serve.

Source: Wild Forage