| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 325 | 19g | 7g | 16g |
| sugars | fibre | protein | salt |
| 3g | 2g | 34g | 1.3g |
Why I Love Filipino Milkfish Spring Rolls
I am deeply enamored with the vibrant Filipino culinary tradition, and my Milkfish Spring Rolls recipe is a testament to this passion. It’s a play of textures and flavors, bringing together the richness of the sea and the earth. Infusing Pacific Northwest ingredients with Filipino flavors, this dish is a happy marriage of my cultural heritage and my love for diverse gastronomy. Oh, dear reader, you are in for a treat!
The Story Behind the Recipe
My fascination with Milkfish Spring Rolls goes way back to my summer trips to Japan, where my grandparents would serve a similar dish using local, sun-basked vegetables and freshly-caught fish. Inspired by Chef Masaharu Morimoto, known for diversifying his recipes by mixing different culinary traditions, I decided to create my version using milkfish, a staple in Filipino cuisine, to add a delightfully rich, fatty touch to the dish.
Flavors for the Curious Palate
The Milkfish Spring Rolls recipe can be as zesty as you want; you’re in control. Start by nestling the milkfish, seasoned to yank out its savory character, with minced garlic and finely chopped onions. Then, add pops of color and flavors with shredded carrots, chopped green beans, and green onions freshly plucked from organic farms of the Pacific Northwest. The soy sauce – an echo of my Japanese roots – ties it all together, while the vinegar dip, a Filipino staple, adds a delicious tang and a kick of heat if you add some chili. Delightful, isn’t it?
Aside from being a mouth-watering entrée on its own, these spring rolls work exceptionally well when teamed with steamed jasmine rice and a side of stir-fried greens. Alternatively, pair them with Pancit, a traditional Filipino noodle dish, and you have a satisfying, well-rounded meal.
I hope this Milkfish Spring Rolls recipe enchants you as much as it does me. Get ready for a gastronomic journey that celebrates the best of Pacific Northwest produce, the richness of Filipino cuisine, and a hint of nostalgia from my Japanese heritage. Happy Cooking!
What You’ll Need
- 1 large deboned milkfish (bangus)
- 1 teaspoon salt
- ½(for the vinegar dip)
- 1 small onion, chopped (for the vinegar dip)
- 1 small chili pepper, chopped (for the vinegar dip)
Method
Step One
Begin by seasoning the deboned milkfish with salt and ground black pepper. Then, heat a skillet over medium heat and cook the fish until it turns golden brown and is fully cooked. Allow the cooked fish to cool and then shred it into small pieces.
Step Two
In the same skillet, add in the garlic, onion, carrots, and green beans. Cook until the vegetables are softened. Then, add the cooked and shredded milkfish, together with the chopped green onions. Stir well and cook for an additional 2-3 minutes.
Step Three
Remove the skillet from the heat and allow the mixture to cool for a bit. Then, beat the two eggs and add them to the fish and vegetable mixture, along with the soy sauce. Stir well to combine and let the mixture cool completely before proceeding to the next step.
Step Four
Preheat the vegetable oil for frying over medium heat. While waiting for the oil to reach the correct temperature, you can start wrapping the spring rolls. To do this, place a spoonful of the cooled fish and vegetable mixture onto the edge of a spring roll wrapper and then roll it up, pinching the edges to seal. Repeat until all of the mixture has been used.
Step Five
Fry the spring rolls in the preheated oil, turning them occasionally, until they are crispy and golden brown. Once done, remove them from the oil and drain them on a paper towel-lined plate.
Step Six
While the spring rolls are frying, prepare the vinegar dip by combining the vinegar, minced garlic, chopped onion, and chili pepper. Stir well and serve it with the fried spring rolls.
