Ingredients

Seafood Puree

• 200g firm boneless white fish fillet eg. cod, haddock, monkfish etc. Roughly chopped.
• 200g raw prawns, peeled and roughly chopped
• 1 garlic clove finely chopped
• 1 spring onion finely chopped
• 3 cm ginger, peeled and finely chopped
• 2 tbsp coriander, finely chopped
• 2 tsp rice wine vinegar
• 1 tbsp sake or shaoshing wine or dry white sherry
• 1/2 tsp chilli oil
• 1 tsp caster sugar
• 1 egg white
• maldon salt

Nori

• 2 sheets of nori

To Serve

• soy sauce
• Thai sweet chilli sauce
• grated carrot
• coriander leaves

Method

1. Seafood Puree: Place all the seafood puree ingredients in a food processor or blender and puree them together to a smooth, firm paste.
2. Place 1 sheet of nori on a bamboo mat. Spread half the seafood puree onto the nori leaving starting 1 cm inwards and leaving 1.5-2 cm at the end free of the puree. Spread the puree out in an even layer. Roll the nori up firmly. Repeat the process with the second nori sheet and puree.
3. To Steam: Bring some water to the boil in the bottom of a large steamer or a saucepan or wok, so you can place a bamboo steaming basket on or in it. If using a bamboo basket lightly oil it. Place the nori rolls in the top half of a steamer or in a bamboo steaming basket and place them or it above the boiling water. Reduce the water to a strong simmer and leave the rolls to cook for 5 minutes.
4. Remove the rolls from the steamer and place them on a chopping board. Slice the rolls into 3-4 cm pieces. Serve hot.
5. To Serve: Serve the rolls with soy sauce and sweet chilli sauce garnished with a little grated carrot and coriander leaves.