Name: Fish Roll with Tomato, Spinach and Mushroom Filling In Tomato, Mushroom, Peanut, Sesame Salsa Gravy Served with Kimchi(my version) recipe by Neetu Suri at BetterButter
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 2
Ingredients: A) Fish roll; 500 gms Basa fillets; Salt, Pepper; Ginger garlic paste: 1 tsp; Lemon juice: 1/2 tsp; Oil for saute; B) Filling; Spinach leaves; Salt and pepper; oil; C). FOR Peanut tomato sauce; Chopped garlic and ginger: 1 tsp each; 1 small onion chopped finely; 4-5 mushroom sliced; Fresh twigs of basil and parsley; 8-10 cherry tomatoes chopped and whole; Salt, Pepper; 1/2 tsp Thyme; Toasted sesame seeds: 1tbsp; 50 gms peanut; Water; D). FOR THE Kimchi Salad; Fine shreds of:; carrot, spring onions, chives, lettuce, chinese cabbage, celery, rocket leaves, bell peppers.; 4-5 Cherry tomatoes halves; sweet chilli sauce: 1 tsp; few drops of balsamic vinegar.; lime juice: few drops; Salt, Pepper

Ingredients Serving: 2

A) Fish roll
500 gms Basa fillets
Salt, Pepper
Ginger garlic paste: 1 tsp
Lemon juice: 1/2 tsp
Oil for saute
B) Filling
Spinach leaves
Salt and pepper
oil
C). FOR Peanut tomato sauce
Chopped garlic and ginger: 1 tsp each
1 small onion chopped finely
4-5 mushroom sliced
Fresh twigs of basil and parsley
8-10 cherry tomatoes chopped and whole
Salt, Pepper
1/2 tsp Thyme
Toasted sesame seeds: 1tbsp
50 gms peanut
Water
D). FOR THE Kimchi Salad
Fine shreds of:
carrot, spring onions, chives, lettuce, chinese cabbage, celery, rocket leaves, bell peppers.
4-5 Cherry tomatoes halves
sweet chilli sauce: 1 tsp
few drops of balsamic vinegar.
lime juice: few drops
Salt, Pepper

Instructions

A) Fillet
Flatten Basa fish fillet as much as thin possible to roll smooth. Pat dry your fillets.
B) Sauce
In a wok, add olive oil. Add chopped garlic, then ginger.
Saute golden and then half finely chopped onions till golden brown.
Add sliced mushrooms and saute till moist.
Add 3 chopped tomatoes, few basil leaves and parsley
Little water and cover till it turn mush soft.
Open the cover, add salt, pepper, thyme. Add this stage take out 1/3rd quantity in seperate pan for filling of mushroom roll. Keep aside.
In rest of the mush, add toasted sesame seeds and close the flame.
Let it cool down and then run in blender to have smooth gravy.
To this add peanut sauce made with handful of peanuts in water and blended.
Peanut sauce gives a creamy texture and asian flavours to your dish.
Check seasoning and its ready to go over, under your fish rolls.
C) Filling and making rolls
Use 1/3 rd mix from the gravy mush before blending that we kept extra aside
To this I add bunchful of spinach leaves, seasonings and stir for 1-2 min.
Flatten fillets and bask a layer of filling we made earlier.
Now roll up and tie with chive/green of spring leaves
Prepare all rolls and keep it aside
Gently place your fish roll and let it cook on slow flame rolling slowly to cook from allsides and inside too.
Don't waste the juices left in ur pan.
You can add this on top of your dish as garnishing
Keep 1-2 rolls aside to slice for garnishing. Rest can be added to gravy
D). For the Kimchi Salad
Mix all salad veggies in a bowl,
In a small bowl whisk sweet chilli sauce, lime, salt pepper, few drops of balsamic vinegar.
Toss everything and top up with roasted Sesame
Arrange your plate, by poring sauce at the center along with Fish roll. Top it up with extra fish roll we kept.
Sprinkle sesame. Arrange a portion of salad on the side. Indulge

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