Asian fish dumplings with nuoc cham
( SERVES 30 )
Photo by Kieran Scott
Bite editor Jo Elwin shares one of her favourite Al Brown recipes from his book Go Fish, published by Random House and available at good booksellers.
|¼ cup||Fish sauce|
|½ cup||Fresh lime juice, or lemon juice|
|1||Red chilli, finely chopped (seeds optional)|
|1 Tbsp||Shallot, finely chopped|
|1 Tbsp||Garlic, finely chopped|
To cook and serve
- Nuoc cham: In a bowl, whisk together the sugar, water, fish sauce and juice until the sugar is dissolved.
- Add the chilli, shallots and garlic. Refrigerate if not using within the day.
- Fish dumplings: Place all the ingredients except the salt, pepper, dumpling wrappers and egg white in a mixing bowl.
- With clean hands to distribute all the ingredients evenly.
- Season with a liberal amount of sea salt and a grind or two of black pepper.
- To make the dumplings, take a dumpling wrapper and lightly brush with egg white.
- Place about 1 tablespoon of the fish mixture in the centre.
- Fold the wrapper over to create a half circle, then pinch the edges together with your fingers or crimp with a fork.
- Place on a lightly floured tray and continue until all the filling is used.
- Refrigerate covered if you are not cooking immediately.
- To cook and serve: You can either steam the dumplings first or boil them before sautéing.
- To steam in a bamboo steamer, place the steamer over a saucepan of boiling water.
- Brush the base of the steamer with a little oil to help prevent the dumplings from sticking.
- Steam the dumplings in batches for a couple of minutes with the lid on.
- Remove carefully and brush with a little more oil so they don’t stick together.
- If you don’t have a steamer, it’s no biggie — just blanch the dumplings in a couple of batches in rolling boiling water, removing after a couple of minutes with a sieve or slotted spoon.
- Place on a tray and brush with oil to prevent the dumplings sticking together.
- Place a skillet or sauté pan on medium heat. Add a small amount of oil.
- Once hot, cook the dumplings in batches until golden on each side.
- They colour up quite quickly, so keep an eye on them.
- Place on a platter with a small bowl of the dipping sauce and serve with a couple of fresh lime halves. Watch ’em disappear!