Supplies
- Ingredients
- Swordfish
- 1 ½ pounds swordfish steaks
- Salt and pepper
- 2 Tablespoons olive oil
- 1 Tablespoon fish sauce
- 1 lime, juiced
- 2 teaspoons dried turmeric
- 1 Tablespoon sugar
- Rice Paper Rolls
- 1 package rice papers
- 3 cups rice noodles, blanched and cooled
- 1 cucumber, julienned
- 2 jalapenos, sliced into thin rings
- 1 Avocado, thinly sliced
- 1 carrot, julienned
- Turmeric
- Dipping Sauce
- 1 mango, diced let’s discuss if he does on camera
- ¼ cup water
- ¼ cup rice wine vinegar
- 1 lime, juiced
- 2 thai bird chilis, minced
- ¼ cup fish sauce
- 2 Tablespoons sugar
Pasos
- Method:
- Swordfish
- Add the swordfish to a large dish.
- In a small bowl whisk together the olive oil, fish sauce, lime juice, turmeric, sugar, salt and pepper.
- Pour the marinade over the swordfish, rubbing it into the coat.
- Place the fish in the refrigerator and marinate for 30 minutes.
- Heat the grill to high heat and cook the swordfish for 2-3 minutes per side, until the fish is cooked to medium doneness and has a nice charred crust.
- Slice the swordfish and set aside.
- Rice Paper Rolls
- Fill a shallow dish with warm water.
- Working with one rice paper at a time, soak the paper in the water until soft.
- Place the rice paper on a clean work surface and add a pile of rice noodles to the center, about 1 inches wide and 3 inches long.
- Place a few cucumber slices, jalapeno slices, avocado slices and carrot.
- Sprinkle with turmeric and swordfish.
- Fold in the top and bottom of the rice paper and then the sides, roll and seal.
- Repeat with remaining ingredients.
- Dipping Sauce
- Add the mango to a blender with the water and blend until smooth.
- Use a fine mesh strainer to strain the mango puree into a medium sized glass bowl.
- Add the rice vinegar, lime juice, fish sauce, sugar and chils.
- Stir to combine.