Rice paper rolls with fish, lime & cashews

SERVES 4

500g boneless, skinless firm white fish, cut into

8 thick fingers

8 x 10cm rice paper rounds

1 tbsp rice bran oil

1 butter crunch lettuce,

leaves separated

Lime wedges and coriander

sprigs, to serve

CORIANDER AND CASHEW RUB

1 small bunch coriander

leaves and stems

2 tbsp fish sauce

1 tbsp ginger, finely grated 1 tsp white sugar

¼ tsp white ground pepper

½ cup roasted, unsalted

cashews

1 To make the rub, process all of the ingredients in a food processor until finely chopped.

2 Place the fish in a shallow bowl with the cashew and coriander rub, and coat.

3 Place a clean, damp tea towel on a work bench.

Fill a bowl with warm water. Working with one round of rice paper at a time, dip in the water until soft. Place on a tea towel. Put a piece of fish in the centre, spreading any excess rub over the fish. Fold the sides over, then roll up to firmly enclose the fish. Repeat with the remaining rice paper rounds and fish.

4 Heat the oil in a large, non-stick frying pan on high. Cook the rice paper rolls, without turning, for 4-5 minutes or until golden and cooked through. Serve on lettuce leaves with lime wedges and coriander.