In late 1990s I was working for an investment house in Sydney. The finance sector had plenty of money and big entertainment budget those days. We were taken to Neil Perry’s Rockpool for lunch where we enjoyed a wonderful entrée of fried whiting fillet wrapped in nori sheet. I still remember it today.
Here is my FODMAP friendly version of whiting nori rolls.
Ingredients – whiting nori rolls
(Serves 2 as a FODMAP friendly recipe)
- 6-8 small whiting fillet, skin off, approx. 150g
- 20-30g common cabbage, finely sliced
- 5g coriander, stalk only, chopped
- a little fresh chili, sliced, optional
- 2 slices of ginger, approx 3g
- 2 nori sheet
- 1 tbsp. rice flour
- salt to taste
- cooking oil
Method – whiting nori rolls
- Dust the whiting fillets with rice flour
- Lay out 1 nori sheet, layer the whiting fillets on top, skin side down, slightly overlapping; leave about 1 inch nori sheet on one side still visible; put a little water over the 1 inch nori sheet.
- Lay the cabbage, coriander and chili on top; season with salt to taste.
- Roll the nori sheet from the end with the long side of the fillets, as tightly as possible, toward the side with 1 inch nori sheet visible.
- Lay out the second nori sheet; transfer the first roll on top of the second nori sheet; roll again with the second nori sheet so the roll is nice and secure; wrap the roll in a foil sheet tightly for a minute to help the nori sheet to ‘glue’.
- Cut off the portion on two ends of the roll that’s not tight. Don’t throw away the off cuts – we can use these to make a yummy soup (recipe below).
- Cut the remaining roll into 3 equal pieces; dust the pieces with a little rice flour;
- In a frying pan, bring some cooking oil to medium heat; add ginger; pan fry the 3 rolls for approximately 10 minutes or until the fish is fully cooked; use a lid occasionally if preferred.
- 1 tsp oyster sauce
- a pinch of potato starch (or corn flour)
- 1 tsp water
Mix all ingredients, stir well; cook in microwave on high for 10 seconds; stir well again.