A seasoned vegetable mixture is wrapped in thin pastry then deep fried until golden and crunchy and served with marinated slices of fish sashimi.


  • 1 whole wild seabass

  • 2 tablespoon sesame oil

  • 2 tablespoon soy sauce

  • Juice of a lime

  • 50g ginger, finely minced

  • 1 clove garlic, finely minced

  • For the spring rolls (to make 2)

  • Mixed vegetables, julienned (for example 1 carrot,1 pak choi ,1 pepper)

  • 1 bunch spring onion sliced finely

  • 50gms bean sprouts

  • 50gms ginger, finely minced

  • 1 clove garlic, finely minced

  • 1 tablespoon soy sauce

  • 1 tablespoon teriyaki sauce

  • Spring roll pastry

  • Coriander to garnish

  • Sunflower oil for frying


  • 1.

    Slice the seabass very thinly and marinate in the juice of one lime some soy sauce, garlic, ginger and some sesame oil.

  • 2.

    Slice the vegetables for the spring roll finely, carrots, pak choi, peppers and spring onion. Then fry them lightly with the garlic and ginger, soy sauce and teriyaki.

  • 3.

    Take a sheet of spring roll pastry and place the vegetable filling in the centre, fold the ends and hold, tightly roll.  Seal the edge with a paste of cornflour and water, fry until golden brown.

  • 4.

    Slice the spring roll in half and place the sashimi on top and serve with dipping sauce (same as marinade for fish).

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