As you may already know, I have over 100 white bass fillets in my freezer. I have already eaten white bass fried, in fish tacos and grilled, so I wanted to try something a little different this time. I pulled a package of fillets out of the deep freeze and defrosted them in the sink. As the fillets defrosted, I racked my brain to come up with a new way to cook this delicious fresh water fish. After a few minutes, I decided to try a recipe with an Asian flair. I love Vietnamese spring rolls and I love Japanese yakitori, so I decided to fuse the two recipes. The term “yakitori” refers to the Japanese way of cooking proteins and vegetables by skewering the food and cooking it over charcoal. I had no idea how this recipe would turn out but I figured that the freshness of the spring roll ingredients would mesh well with the unami flavor of the yakitori fish.
I proceeded to make an Asian marinade,(ingredients and process listed below) and soaked the white bass fillets in the marinade for about 3 hours. After they were marinated, I skewered them on bamboo skewers and roasted them over white hot coals. I then combined the fish with the vegetables, (listed below) in a rice paper wrapper and served them with a good, chilled Japanese Saki!
The recipe turn out fabulous and I would highly recommend that you make this with white bass fillets or another firm white meat fish, if you do not have access to white bass locally. The fish had a distinctive Asian flavor with a hint of smokiness from the charcoal. I also made a dipping sauce which was based on a Vietnamese dipping sauce recipe that is traditionally served with spring rolls. I will definitely be making this dish many more times over this summer!
White Bass Marinade Ingredients
1 cup soy sauce.
3/4 cup brown sugar.
1/4 cup fish sauce.
1/2 cup mirin wine.
1 tablespoon shrimp paste.
2 tablespoons sesame oil
1/2 cup vegetable oil
5 cloves of garlic, minced.
1 inch nob of ginger, minced.
1 bunch of green onions, chopped.
Juice of one lime.
1 teaspoon of black pepper.
If you like mint, add a few mint leaves to each role.
Picked Carrot Ingredients
3 multi colored carrots sliced thinly and cut into 3 inch pieces.
Enough rice vinegar to cover the carrots in a shallow bowl.
1 tablespoon of kosher salt.
Put the carrots in a shallow bowl and cover with the vinegar. Add the salt and mix together. Let the carrots pickle for about 3 hours.
Spring roll ingredients
15 white bass fillets.
15 rice paper wrappers.
Cucumber sliced thinly and in 3 inch sections.
About 20 basil leaves.
Dipping Sauce Ingredients
1/4 cup white vinegar.
1/4 cup fish sauce.
2 tablespoons white sugar.
2 tablespoons lime juice.
1 clove garlic, minced.
1/4 teaspoon red pepper flakes.
Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
15 Bamboo skewers.
Combine marinade ingredients into a ceramic bowl and mix together thoroughly. Add fish fillets to marinade and let marinate for 3 hours.
While this fish is marinating, place the bamboo skewers in water.
About 1 hour before you are ready to cook the fish go ahead and light the charcoal in a charcoal chimney. When the charcoal briquettes turn white they are ready to cook with.
Remove the fish from the marinade and do not wipe off any liquid from the fish. Thread the fish onto the bamboo skewers.
When the grill is hot, place the damp section of the bamboo skewer with the fish fillets over the white hot coals. Make sure that you turn the fillets often to avoid burning the fish or allowing the bamboo to ignite. The fish should cook very quickly.
Now it is time to assemble the spring roll.
Take the rice paper and submerge in warm water for about 30 seconds until it is soft and malleable. Place the wrapper on a board and add a fish fillet.
Add two pieces of cucumber.
Add 3-4 pickled carrot slices.
Add a few cilantro leaves.
Add bean sprouts.
Add lettuce and basil leaves.
Fold both sides of the wrapper towards the center of the vegetables.
Now roll the wrapper over the vegetables to form the spring roll.
The spring roll is now ready to serve.