Chinese-style steamed plaice rolls

    50 min

    Here rolled up plaice fillets, flavoured with oyster sauce, ginger and spring onions, are set on a bed of the sea vegetable samphire and then steamed. They're served with a mixture of long-grain and wild rice.

    5 people made this

    Serves: 4 

    • 340 g (12 oz) mixed long-grain and wild rice
    • 4 plaice fillets, about 600 g (1 lb 5 oz) in total, skinned
    • 2 tbsp oyster sauce
    • ½ tsp caster sugar
    • 3 garlic cloves, finely chopped
    • 1 tsp finely chopped fresh root ginger
    • 3 spring onions, thinly sliced
    • 100 g (3½ oz) fresh samphire
    • 1 carrot, shaved into strips using a vegetable peeler
    • 1 tsp toasted sesame oil
    • 1 tbsp chopped fresh coriander
    • sprigs of fresh coriander to garnish

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Add the rice to a large saucepan of cold water and bring to the boil. Reduce the heat and simmer for about 15 minutes, or cook according to the packet instructions, until tender. Drain well.
    2. While the rice is cooking, cut the fish fillets in half lengthways. Arrange the strips, skinned side uppermost, on a plate and spread over the oyster sauce. Sprinkle with the sugar, half of the garlic, half of the ginger and half of the spring onions. Roll up the strips.
    3. Place the samphire in a steamer and arrange the fish rolls on top. Sprinkle with the remaining chopped garlic and ginger, and add the carrot shavings. Cover and steam over a high heat for 5–6 minutes or until the fish will flake easily and the samphire is just tender.
    4. Arrange the samphire and plaice rolls on plates with the carrot shavings. Drizzle with the sesame oil and sprinkle with the remaining spring onions and the chopped coriander. Garnish the rice with coriander sprigs, and serve.

    Alternatives to plaice:

    Try this recipe with megrim. It's another flat fish from the turbot family.

    Some more ideas

    Use mixed Chinese greens, thinly sliced, or 225 g (8 oz) broccoli, cut into small florets, instead of the samphire. * Serve the fish with fried rice rather than the long-grain and wild rice mixture. Cook 280 g (10 oz) long-grain rice in boiling water for 10–12 minutes, or according to the packet instructions, until tender. Drain. Stir-fry 1 onion, chopped, ½ red pepper, seeded and chopped, 1 stalk celery, diced, 3 garlic cloves, chopped, and 1 tsp chopped fresh root ginger in 1 tbsp groundnut oil for 2–3 minutes. Remove from the wok and set aside. Heat another 1 tbsp oil in the wok and add the rice, spreading it out in a thin layer. Cook over a moderate heat until lightly browned on one side. Turn over, add the stir-fried vegetables and stir-fry for 2 minutes. Add 2 tsp soy sauce and 55 g (2 oz) frozen peas and stir-fry for another 2 minutes. Sprinkle with chopped fresh coriander and serve.

    Plus points

    Wild rice is not a true rice but the seeds of a North American grass. It contains more protein than ordinary rice and is rich in the essential amino acid, lysine, which is usually in short supply in most grains. Amino acids are the building blocks of protein. * Using the green leaves of spring onions increases the beta-carotene content of the onions.

    Each serving provides

    B1, B6, B12, niacin, selenium * A * B2, C, folate, calcium, copper, iron, potassium, zinc

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    Plaice is such a delicate fish that the ingredients totally overpowered it - dont bother with this one unless you like feeding the dustbin  -  15 Feb 2010