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Crispy Mango Fish Rolls
At The Breadfruit, a Jamaican restaurant, Chef Allen incorporates island ingredients such as mango, red snapper and Calypso sauce into a light appetizer with a Caribbean beat.
Servings
1
1
Cuisine Type
- latin
Day Part
- dinner
Menu Part
- entree
Main Ingredient
- Seafood
- Vegetables
- Fruits
Source: Recipe and photo courtesy of National Mango Board
Small plates provide a good opportunity to explore different ethnic cuisines. Although Americans are familiar with many Latin flavors, Jamaican dishes are not as well known. At The Breadfruit, a Jamaican restaurant, Chef Allen incorporates island ingredients such as mango, red snapper and Calypso sauce into a light appetizer with a Caribbean beat.
Ingredients
1 spring roll wrapper or egg roll wrapper
1 oz. mild white fish, such as red snapper
1 oz. fresh mango wedges, thinly sliced
1 tbsp. pickled ginger
1 tbsp. finely diced onion
1 tbsp. chopped bok choy
1/8 tsp. salt
1/8 tsp. pepper
1/4 tsp. olive oil
Mango chutney, for garnish
Calypso sauce or hot pepper sauce, for garnish
Steps
If using spring roll wrapper, soften in warm water. Lay wrapper with corner pointing toward you on clean surface.
In center of wrapper, place fish, mango, ginger, onion, bok choy, salt and pepper; fold bottom of wrapper over filling. Fold both sides in toward filling, then continue rolling, sealing last corner with oil.
Preheat oven to 450°F. Place roll, seam-side down, on baking sheet. Bake roll 10 min. or until crispy.
To serve, slice roll and garnish with a dollop of mango chutney and a few drops of calypso sauce.
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