Ingredients Jump to Instructions ↓

  1. 4 Vietnamese rice paper disks (each 8 1/2 inches in diameter)

  2. 1/2 teaspoon salt

  3. 1/2 teaspoon freshly ground black pepper

  4. 1 teaspoon finely chopped fresh tarragon

  5. 4 haddock steaks, each 3 to 4 inches across and 1 inch thick (about 7 ounces each)

  6. Shallot-And-Soy-Sauce:

  7. 2 large shallots, peeled and finely chopped (3 tablespoons)

  8. 2 tablespoons chopped fresh chives

  9. 1 large clove garlic, peeled, crushed, and finely chopped (1 teaspoon)

  10. 3 tablespoons rice vinegar

  11. 4 tablespoons soy sauce

  12. 1 teaspoon sugar

  13. 1/4 teaspoon Tabasco hot pepper sauce

Instructions Jump to Ingredients ↑

  1. Brush the rice paper disks generously on both sides with water, and set them aside to soften for about 5 minutes. In a small bowl, mix the salt, pepper, and tarragon, and sprinkle this mixture on both sides of the haddock steaks.

  2. Place each of the seasoned steaks in the center of a softened rice paper disk, then fold the paper around the fish to enclose it securely inside. Place the fish packages in a single layer seam side down on a plate, cover and refrigerate until cooking time. (The fish can be wrapped up to 4 hours ahead.)

  3. Mix all the sauce ingredients in a small bowl, cover and set aside until serving time.

  4. At cooking time, heat the canola oil in a nonstick skillet. When the oil is hot, place the haddock packages seam side down in the skillet, and cook them, uncovered, over medium heat for about 2 minutes. Turn, cover, and cook for an additional 2 minutes. Remove the skillet from the heat, and set aside, covered, for 3 to 4 minutes.

  5. Serve one package per person, with some of the sauce drizzled over and around the fish packages.


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