Whole Catfish Spring Rolls (Cá Cuốn Bánh Tráng)
This whole baked fish dish is a fun and interactive way to eat with friends and loved ones. The dish is loaded with veggies and super healthy.
- Prep time
- 45 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole medium catfish (descaled, definned and with its head cut off)
- 1 tbsp ground black pepper
- 1 tbsp salt
- 1 package vermicelli
- 1 bunch green leaf lettuce
- 1 bunch fresh mint leaves
- 1 bunch fresh thai basil
- 1 large yellow onion
- 1 bunch scallions
- 1 tbsp vegetable oil
- 1 package rice paper
- 1 bottle Pagolac brand anchovy dipping sauce (or mắm nêm pha sẵn)
Instructions
- 1
Place fish in an oven safe casserole dish. Season liberally inside and out with salt and pepper. Bake in a 375 degree oven for 30-45 minutes.
- 2
While fish is cooking, prepare vermicelli noodles according to package instructions.
- 3
Rinse noodles and set aside on a large serving plate
- 4
Chop the base off of the green leaf lettuce bunch. Wash and dry leaves
- 5
Wash and dry mint and basil. Pick the leaves off of the rough stems
- 6
Arrange vegetables in a large serving plate and set aside
- 7
Thinly slice onion and chop scallion. Sauté in oil until just softened
- 8
Place onions and scallions on top of fish. Broil in oven until onions are soft and translucent.
- 9
Moisten rice paper in water.
- 10
Roll fish, noodles and herbs into spring rolls using the rice paper.
- 11
Serve with Pagolac anchovy sauce for dipping.