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Pan-Seared Branzino Rice Paper Rolls

Pan-seared branzino fillets topped with scallion oil and crushed peanuts
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 2
Fish
  • 3 skin-on branzino fillets (thawed if frozen)
  • salt (small pinch, for fish)
  • black pepper (small pinch, for flesh side)
  • 1-2 Tbsp neutral oil (for searing)
    • Scallion oil + toppings
  • 4 green onions (thinly sliced)
  • 3 tbsp neutral oil, for scallion oil
  • salt (small pinch, for scallion oil)
  • 1/4 cup roasted peanuts, crushed
  • 2 tbsp fried shallots, optional
    • Nuoc cham
  • 1/4 cup warm water
  • 2 tbsp fish sauce
  • 2 tbsp sugar
  • 1 tbsp fresh lime juice OR 2 tsp distilled white vinegar, plus more to taste
  • 1 clove garlic (minced)
  • 1 Thai chili (sliced, optional)
    • For serving
  • 10-12 rice paper sheets
  • 4 oz dried rice vermicelli
  • 1 small cucumber (cut into sticks)
  • 1 small head butter lettuce or green leaf lettuce (leaves separated)
  • 1/2 cup cilantro sprigs
  • 1/2 cup mint leaves
  • 1/2 cup pickled carrots or daikon, optional
Instructions
  1. 1
    Cook vermicelli according to the package. Rinse with cool water and drain well. Wash and dry the lettuce and herbs, then slice the cucumber.
  2. 2
    Dissolve sugar in warm water. Stir in fish sauce and either lime juice or white vinegar, plus garlic and optional chili. Taste and adjust with a little more acid or water.
  3. 3
    Heat 3 Tbsp neutral oil in a small saucepan over medium heat. Add sliced green onions and a small pinch of salt. Stir for 15 to 30 seconds, until wilted but still bright green, then remove from heat.
  4. 4
    Check the branzino for pin bones and pat very dry. Season both sides with just a small pinch of salt and the flesh side with a small pinch of pepper.
  5. 5
    Heat 1 to 2 Tbsp oil in a large skillet over medium-high heat. Sear the fish skin-side down, pressing gently for the first 15 to 20 seconds. Cook about 3 to 4 minutes until the skin is crisp and the flesh is mostly opaque. Flip and cook 30 seconds to 2 minutes more, depending on thickness, until cooked through.
  6. 6
    Transfer fish skin-side up. Spoon on scallion oil, then add crushed peanuts and optional fried shallots. Serve with vermicelli, rice paper, vegetables, herbs, and nuoc cham.
  7. 7
    Briefly wet each rice paper sheet. Add lettuce, noodles, cucumber, herbs, optional pickles, and fish. Roll snugly and dip in nuoc cham.
Read it online: https://theasiantestkitchen.com/recipe/pan-seared-branzino-rice-paper-rolls/