Southeast Asian Fish Rolls from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
- Cook Time: About 30 minutes
- Serves: 4
- 8 two- to four-ounce thin fish fillets, such as flounder or sole
- 2 tablespoons soy sauce
- ¼ cup fresh lime juice (about 3 limes)
- 4 garlic cloves, pressed or minced
- ¼ cup chopped fresh basil
- 1 teaspoon grated fresh ginger root
- 3 tablespoons chopped fresh cilantro
- ½ teaspoon freshly grated lime peel
- Preheat the oven to 375 °F.
- Rinse the fish fillets, pat dry, and set them aside.
- In a medium bowl, mix together the lime juice, soy sauce, garlic, basil, ginger, cilantro, and lime peel.
- Lay the fillets, skin side up, on a cutting board or counter and spoon 1/8 of the filling onto on end of each fillet.
- Roll up each fillet and place the rolls close together in a non-reactive baking dish.
- Cover tightly with foil and bake for 20 to 25 minutes, until the fish flakes easily with a fork.