Fried Fish Pockets
Serves 4 to 6
1/2 cup Dijon mustard with mustard seeds
2 tablespoons honey
1 teaspoon salt
1 cup Parmesan cheese
1/2 kilo white fish fillet, pat-dried and sliced into 2 x 1-inch long strips
Vietnamese spring roll wrapper
vegetable oil, for deep-frying
1. Combine mustard, honey, salt, and Parmesan cheese. Set aside.
2. Assemble the fish pockets by placing a piece of fish fillet on the lower half of a moistened Vietnamese spring roll wrapper.
3. Place about a teaspoonful of the mustard-Parmesan mixture over the fish and spread evenly. Fold wrapper over the fish, tuck the edges, and continue rolling snugly. Press and moisten the edges to seal. Continue with the rest of the fish fillet and wrappers.
4. Deep-fry the fish pockets in hot oil until golden. Drain and serve warm.
If the flavor of mustard is too strong for you, substitute with plain yogurt or sour cream.
Originally published in FOOD Magazine, Issue 1, 2015. Recipe and styling by Tina Concepcion Diaz, photography by Justin de Jesus. Follow Food on Instagram and like their official Facebook page.