Wasabi Fish Rolls on Vegetables

Ingredients

• 2 tbsp sesame seeds
• 600 g fish fillet (pre‑cooked, e.g., redfish)
• 1 tsp wasabi
• 1 tbsp Crème fraîche
• 1 splash Lemon juice
• 500 g pak choi
• 4 Spring Onions
• 2 carrots
• 10 g ginger (1 piece)
• 1 tbsp Sesame oil
• 150 ml Vegetable broth
• 2 tbsp Soy sauce
• Salt
• Pepper

Instructions

1. 1.

   Toast sesame seeds in a dry pan until fragrant, then let cool.

2. 2.

   Rinse the fish fillets under cold water, pat dry and cut lengthwise into halves or about 4 cm wide strips.

3. 3.

   Whisk wasabi with crème fraîche and lemon juice, spread thinly on the skin side of each fillet. Roll up, secure with wooden skewers, and coat with cooled sesame seeds.

4. 4.

   Wash and trim pak choi, cutting into ~2 cm pieces. Slice spring onions diagonally into ~4 cm lengths. Peel carrots, cut lengthwise into slices and then diagonal pieces. Grate ginger.

5. 5.

   Heat oil in a wok, stir‑fry ginger and carrots for 1–2 minutes. Add pak choi and spring onions, deglaze with broth and soy sauce, and simmer for about 2 minutes.

6. 6.

   Place the fish rolls on top of the vegetables, lightly salt, cover and steam for ~4 minutes. Finish with soy sauce and pepper to taste.