 Ingredients(Pic 1) |
 2 packages frozen vegetarian fish (white color or in seaweed sheet, available at health food stores), thawed
1 Tablespoon butter or margarine
Crushed roasted peanuts (to sprinkle over fish for flavor, the amount is optional)
Spring roll wrapper (rice paper wrapper, prefer “Rose” brand) *
1 head Romaine lettuce, washed
1 bunch Chinese chives *, washed
1 bunch cilantro, washed
1 bunch laksa leaves *, washed
1 bunch fresh mints*, washed
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(Pic 1) |
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| Dipping sauce ingredients(Pic 2) |
1 Tablespoon olive oil
4 oz or 3 stalks lemongrass *, minced
1 can (8 oz.) crushed pineapple
1 bottle (8 oz.) wholegrain soy sauce *
¾ cup canned Coco Rico coconut soda * (open and set aside for half an hour)
2 Tablespoons creamy peanut butter
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(Pic 1) |
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| * Available in Asian Markets |
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| Directions |
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Dipping sauce : |
- Preheat a medium saucepan on medium heat and add in the olive oil. Stir-fry the minced lemongrass until partially golden. Add the crushed pineapple and stir quickly. Shake up the bottle of wholegrain soy sauce and pour into a saucepan.
- Turn to high heat to bring the sauce to a boil. Then lower heat and add in the Coco coconut juice. Bring to a boil again. Add the peanut butter and stir well. Remove from heat and let cool. Add the fresh sliced chili peppers to make it tastier.
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Baking the vegetarian fish : |
- Preheat the oven to 400° F for 10 minutes. Coat the vegetarian fish with the soft butter or margarine and place it onto a baking dish. Put in the oven and bake for 10 to 15 minutes. Remove from oven. Wait a little bit cool, sliced the baked veggie fishes.
- Place the baked veggie fish slices on a plate and sprinkle the crushed peanuts on top.
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| Spring roll wrapper : |
| Dip the spring roll wrapper into warm water, and place on a big plate . |
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| Decoration |
Wrap the vegetarian fish, the lettuce leaves, and the fresh herbs with the spring roll wrapper. Dip into the sauce for tasty flavor. |
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