A thousand things are going on, including the fact that I’ve been gone from Bolivia for about two weeks and back in NY for another one. But more on that later. Right now, a little recipe to keep you entertained and me feeling like I’m not such a bad blogger.
I learned this recipe in the Asian cuisine class I took in La Paz. The recipe originally calls for “pejerrey”, which is a typical fish in the Andes, known in English as silverslide. If you can’t find it, any white fish will do (here in NY I used catfish).
Fish and Walnut Rolls
Yield: About 6 rolls.
- 1lb catfish fillet, cleaned
- 2 onions, cut in big cubes
- Soy sauce
- spurt of sherry (or Cointreau or Triple Sec or any sweet liquor)
- 3 eggs
- 1lb walnuts, finely chopped
- 2 thin slices cooked ham
- Vegetable oil
- Optional: Crumbed corn flakes
- Cut the fish fillets in half, set aside.
- In a blender, mix the onions, soy sauce (about half the height of the onions), sugar to taste (I used about 1tbsp) and the liquor.
- Pour the onion mixture in a bowl and add small amounts of cornstarch to it until the mixture is a little gooey (but still liquid). Add the eggs.
- Marinate the fish for about 5 mins.
- Slice each ham slice in three thin strips.
- Place the walnuts on a plate and coat one fillet thoroughly. Place one ham strip on the fillet, roll it up and tighten it with a toothpick. If you want a crunchier roll, coat it in the crumbed corn-flakes. Set aside and repeat with all other fillets.
- Meanwhile, heat up the vegetable oil in a frying pan, enough to partially submerge the fish rolls. Cook each side until the fillet looks golden brown. If using catfish be careful that the whole roll is cooked (catfish are meaty and you don’t want to burn the outside while the inside is raw). Dry the rolls in paper towels to remove the excess fat and serve with soy sauce and some cilantro garnish.
They turned out just as the ones in the class, so I was really proud of myself! They are a little greasy, though, so I will have to investigate the “lo-fat” oven version to find out how l long it would take to cook them and to see if they taste just as good in the oven as they did deep-fried.