Snakehead Fish Rolls with Peanut Sauce

Method

1. 1 Marinate the snakehead fish fillets with chopped ginger and lemongrass for 15 minutes to remove the fishy smell.
2. 2 Steam the fish for 10 minutes, then separate it into long strips. Steaming, not boiling, prevents the fish meat from falling apart in the water.
3. 3 Roast the peanuts and then coarsely grind them, reserving half of the broken pieces to give the sauce a rough texture.
4. 4 Simmer the dark soy sauce with coconut milk and crushed peanuts for 5 minutes until thickened, then add chopped chili peppers.
5. 5 Wrap the rice paper with lettuce, herbs, and fish, then dip it in peanut sauce.

With an appliance

• Microwave 42 min

  Replace step 2: loosely cover the snakehead fish and microwave at 700 W for 7 minutes, rest for 2 minutes, then remove the long pieces; steps 3–5 remain the same.