Recipe courtesy of Luke Nguyen
Total:
1 hr 15 min
Active:
1 hr
Yield:
8 servings
Level:
Intermediate

Ingredients

  • 1 tablespoon vegetable oil
  • 2 cloves garlic, finely sliced
  • 2 red Asian shallots, finely sliced
  • One 1-inch piece fresh ginger, peeled and finely sliced
  • 1 small onion, cut into wedges
  • 1 tablespoon tamarind pulp with the seeds (not tamarind puree)
  • 2 teaspoons chili flakes
  • 4 cups young coconut juice
  • 1 tablespoon fish sauce
  • 1 tablespoon unsalted roasted peanuts
  • 1 tablespoon soy sauce
  • 1 tablespoon caster (superfine) sugar
  • 2 eggs, beaten
  • 1 bruised lemongrass stem
  • Juice of 1 lime
  • Sea salt
  • 1 pound 2 ounces whole white-fleshed fish, such as snapper, cut into fillets and finely sliced, bones reserved
  • 1/2 teaspoon freshly ground black pepper
  • 16 butter lettuce leaves
  • 7 Chinese cabbage leaves, finely sliced
  • 4 spring onions, cut into 1 1/4-inch pieces
  • 1 large handful fresh cilantro, roughly chopped
  • 1 large handful fresh mint leaves
  • 1 large handful water spinach, torn into 1 1/4-inch pieces 

Directions

Special equipment: 16 bamboo skewers

For the broth: Heat the oil in a hot wok, and then saute the garlic, shallots, ginger and onions until browned. Stir in the tamarind pulp and chili flakes. Add the coconut juice, fish sauce, peanuts, soy sauce, sugar, half the eggs, the lemongrass, lime, pinch sea salt and the fish bones. Simmer for 15 minutes.

Mix the fish with the remaining egg and black pepper. Lay 1 lettuce leaf down and top with some cabbage, spring onions, cilantro, mint and spinach. Top with a few slices of fish. Wrap the lettuce up around the filling, then secure the ends with a bamboo skewer. Repeat with the remaining ingredients, securing each parcel with a bamboo skewer.

Cook the fish parcels in the simmering broth for 1 minute, then enjoy straight away. 

IDEAS YOU'LL LOVE

Fall River Clam Chowder

Recipe courtesy of Emeril Lagasse

Red Dzao Salmon Steam Boat: Lao Ca Hoi Dzao Do

Recipe courtesy of Luke Nguyen

Spanish River Conch "Jelly" Donuts

Recipe courtesy of Michele Salgado|Henry Salgado

Emeril's Fall River Pork Chow Mein

Recipe courtesy of No Author

Mother of the Pearl River Grilled Oysters Bruschetta

Recipe courtesy of Bob Owen

Snoqualmie River "Hot Rocks" Pacific Coast Seafood and Marinades

Recipe courtesy of Roy Breiman

Grilled Marinated Eel River T-Bone Steaks with Truffle Tremor Butter

Recipe courtesy of Ron Garrido

Snoqualmie River "Hot Rocks" Pacific Coast Seafood and Marinades

Recipe courtesy of Roy Breiman

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here