Chinese-Style Steamed Plaice Roll
- 340 g (12 oz) mixed long-grain and wild rice
- 4 plaice fillets, about 600 g (1 lb 5 oz) in total, skinned
- 2 tbsp oyster sauce
- ½ tsp caster sugar
- 3 garlic cloves, finely chopped
- 1 tsp finely chopped fresh root ginger
- 3 spring onions, thinly sliced
- 100 g (3½ oz) fresh samphire
- 1 carrot, shaved into strips using a vegetable peeler
- 1 tsp toasted sesame oil
- 1 tbsp chopped fresh coriander
- sprigs of fresh coriander to garnish
Prep: 30 mins | Cook: 20 mins
Add the rice to a large saucepan of cold water and bring to the boil. Reduce the heat and simmer for about 15 minutes, or cook according to the packet instructions, until tender. Drain well.
While the rice is cooking, cut the fish fillets in half lengthways. Arrange the strips, skinned side uppermost, on a plate and spread over the oyster sauce. Sprinkle with the sugar, half of the garlic, half of the ginger and half of the spring onions. Roll up the strips.
Place the samphire in a steamer and arrange the fish rolls on top. Sprinkle with the remaining chopped garlic and ginger, and add the carrot shavings. Cover and steam over a high heat for 5–6 minutes or until the fish will flake easily and the samphire is just tender.
Arrange the samphire and plaice rolls on plates with the carrot shavings. Drizzle with the sesame oil and sprinkle with the remaining spring onions and the chopped coriander. Garnish the rice with coriander sprigs, and serve.