Poached Asian fish rolls

Poached Asian fish rolls
  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings
  • Advanced

Featured in
Main recipes, Fish recipes


  • 4 (about 150g each) John dory fish fillets (or mirror dory or flounder), skinned
  • 100g enoki mushrooms
  • 2 green shallots, trimmed, cut into thin strips
  • 1L (4 cups) fish stock
  • 1 tablespoon soy sauce
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons sesame oil
  • 2.5cm piece fresh ginger, peeled, finely shredded
  • 2 200g pkts udon noodles
  • 1 bunch baby bok choy, bases trimmed, washed, halved lengthways


  • Step 1
    Place the fish fillets on a clean chopping board. Divide the enoki mushrooms and green shallots evenly among the fillets. Roll-up each fillet, starting from the tail end. Secure with toothpicks and set aside.
  • Step 2
    Place the stock, soy sauce, lemon juice, oil and ginger in a large saucepan. Bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 5 minutes.
  • Step 3
    Add the noodles, bok choy and fish rolls to the pan. Bring to a simmer over high heat. Reduce heat to medium and simmer, uncovered, for 3-5 minutes, or until the fish is just cooked through and flakes easily when tested with a fork.
  • Step 4
    To serve, remove the toothpicks from the fish rolls. Transfer noodles and vegetables to serving bowls. Top each with a fish roll and ladle the soup over. Serve immediately.

  • Author: Bettina Jenkins
  • Publication: Australian Good Taste

Source: taste.com.au


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