Whole Catfish Spring Rolls (Cá Cuốn Bánh Tráng)
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Unrated
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Prep Time
45 mins
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Cook Time
30 mins
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Servings
4 people
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Course
Main Course
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Cuisine
Asian, Vietnamese
Whole Catfish Spring Rolls (Cá Cuốn Bánh Tráng)
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This whole baked fish dish is a fun and interactive way to eat with friends and loved ones. The dish is loaded with veggies and super healthy.
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Ingredients
- 1 catfish descaled, definned and with its head cut off, whole, medium
- 1 tablespoon black pepper ground
- 1 tablespoon salt
- 1 vermicelli package
- 1 green leaf lettuce bunch
- 1 mint leaves fresh bunch
- 1 Thai basil bunch; fresh
- 1 yellow onion large
- 1 scallion bunch
- 1 tablespoon vegetable oil
- 1 rice paper package
- 1 anchovy dipping sauce or mắm nêm pha sẵn, Pagolac brand; bottle
Instructions
- Place fish in an oven safe casserole dish. Season liberally inside and out with salt and pepper. Bake in a 375 degree oven for 30-45 minutes.
- While fish is cooking, prepare vermicelli noodles according to package instructions.
- Rinse noodles and set aside on a large serving plate
- Chop the base off of the green leaf lettuce bunch. Wash and dry leaves
- Wash and dry mint and basil. Pick the leaves off of the rough stems
- Arrange vegetables in a large serving plate and set aside
- Thinly slice onion and chop scallion. Sauté in oil until just softened
- Place onions and scallions on top of fish. Broil in oven until onions are soft and translucent.
- Moisten rice paper in water.
- Roll fish, noodles and herbs into spring rolls using the rice paper.
- Serve with Pagolac anchovy sauce for dipping.
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