Name: Fish scrolls with capsicum salsa
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Ingredients: 1 kilogram firm white fish fillets; 1/4 cup (60ml) red vinegar; 1/3 cup (80ml) olive oil; 1/2 small red capsicum (75g), chopped finely; 1/2 small green capsicum (75g), chopped finely; 1/2 small red onion (50g), chopped finely; 1 small tomato (90g), seeded, chopped finely; 1 fresh long red chilli, seeded, sliced thinly; fresh coriander leaves, to serve; banana leaves, to serve

Fish scrolls with capsicum salsa

These delicious fish scrolls are beautiful topped with a zesty capsicum salsa - healthy, fresh and super tasty! They make the perfect finger food for dinner parties.

Makes 30

Prep

35M

Cook

Total

40M

Ingredients

1 kilogram firm white fish fillets

1/4 cup (60ml) red vinegar

1/3 cup (80ml) olive oil

1/2 small red capsicum (75g), chopped finely

1/2 small green capsicum (75g), chopped finely

1/2 small red onion (50g), chopped finely

1 small tomato (90g), seeded, chopped finely

1 fresh long red chilli, seeded, sliced thinly

fresh coriander leaves, to serve

banana leaves, to serve

Method

1.Cut fish into 30 x 12cm strips, 1cm thick. Roll each strip into a scroll, secure with a skewer; season.

2.Combine vinegar and oil in a small saucepan; stir over low heat for 3 minutes or until warm – do not boil. Combine capsicum, onion and tomato in a small bowl; pour over warmed vinegar mixture, season to taste.

3.Meanwhile, heat an oiled large frying pan over medium-high heat; pan-fry fish, in batches, for 1½ minutes each side or until just cooked through.

4.Cut banana leaves into large rectangles; serve fish on banana leaves with capsicum salsa. Sprinkle over chilli and coriander.

You will need 30 small (15cm) bamboo skewers and a large banana leaf. Banana leaves can be ordered from fruit and vegetable stores. Cut with a sharp knife close to the main stem, then immerse in hot water so the leaves will be pliable. Depending on the shape of the fish, you may need to roll two pieces of fish together.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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