Best Thai Fish Roulade Recipes

FISH ROULADE

Fish Roulade image

This pretty dish is a delightfully tasty treat for fresh fish lovers. The flavors of the roulade, combined with compound butter and served on a parmesan crisp, pleasingly stimulate the taste buds for an exciting dining experience.

Provided by Larry E Vaughn

Categories Tilapia

Time 36m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 salmon fillets
2 tilapia fillets (about the same size as the salmon filets)
12 bay scallops
1 tablespoon chopped dill
1 tablespoon chopped parsley
1 teaspoon kosher salt
1/2 tablespoon fresh ground pepper
2 tablespoons vegetable oil
4 ounces butter
1 teaspoon finely chopped parsley flakes
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 teaspoon Worcestershire sauce

Steps:

Remove skin from salmon filets.
Lay out salmon filets, tails toward you.
Overlap tilapia filets onto tails of salmon filets.
Place 6 bay scallops on each of two skewers.
Lay skewer crosswise on closest end of tilapia filets.
Brush fish with vegetable oil, and season with dry ingredients.
Roll up the tilapia filet, surrounding the scallops.
Roll clear to end of the salmon filets.
When finished rolling you will have a nice roll with the scallops in the center, and salmon on the outside.
Pin the rolaude in place with toothpicks and remove skewer.
Refrigerate for 1 hour.
COOK AND SERVE.
Place the roulade rounds onto a lightly greased broiler pan.
Place pan 6" under broiler for 3-5 minutes.
While the fish is cooking, slice two rounds of seasoned butter.
Place the roulade rounds on a parmesan crisp with a slice of seasoned butter on top.
Serve hot.
FOR SEASONED BUTTER.
Warm butter to room temperature.
Place ingredients in a bowl and mix thoroughly.
Pour out onto a sheet of wax paper.
Roll up the seasoned butter into the wax paper to form a cylinder.
Refrigerate 1 hour.

Nutrition Facts : Calories 550.8, Fat 38.1, SaturatedFat 17.1, Cholesterol 172.6, Sodium 1141.1, Carbohydrate 2.1, Fiber 0.4, Sugar 0.2, Protein 49.2

THAI FISH CAKES

Thai Fish Cakes image

Recipe video above. These taste JUST like the Thai Fish Cakes from your favourite Thai restaurant! They should be firm but bouncy, almost a spongey texture, well seasoned, golden brown and with lovely complex flavours from the red curry paste and other seasonings.

Provided by Nagi | RecipeTin Eats

Categories Appetizer

Time 25m

Number Of Ingredients 12

Ingredients

1 lb / 500g white fish fillets (, skinless and pin boned, cut into chunks (Note 1))
3 tbsp red curry paste ((Note 2))
1 tbsp cilantro/coriander leaves (, chopped)
1 tbsp fish sauce ((sub soy sauce))
1 tbsp lime juice
1 egg
1/4 cup (40g) rice flour ((or cornstarch / corn flour))
6 green beans (, finely sliced (optional, Note 3))
4 - 6 tbsp oil ((vegetable, canola, sun flower))
Sweet chilli sauce
Cilantro/coriander leaves
Lime wedges

Steps:

Place fish, red curry paste, cilantro/coriander, fish sauce, lime and egg in a food processor. Whizz until the fish is minced and it looks like a paste. (See video)
Transfer to a bowl and stir through rice flour and green beans until flour is all incorporated. (Note 4)
Measure 1/4 cup of mixture (I use an ice cream scoop - Note 5), form 1cm / 2/5" thick patties.
Heat enough oil in skillet over medium high heat to cover the base (4 tbsp or so)
Place in oil, cook 2 minutes until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to paper towel lined plate.
Repeat with remaining mixture, adding more oil into the skillet if required.
Serve with Sweet Chilli Sauce, garnished with cilantro/coriander leaves and lime wedges on the side. Add a side of Thai Fried Rice or even just plain jasmine rice to make a meal!

Nutrition Facts : ServingSize 87 g, Calories 121 kcal, Carbohydrate 5.2 g, Protein 9 g, Fat 7.2 g, SaturatedFat 1.3 g, Cholesterol 34 mg, Sodium 267 mg, Fiber 1 g