The firm texture of crabmeat allies itself beautifully to the creamy freshness of whiting in these light and flavoursome rolls. Spinach adds colour, moisture and extra goodness, while vegetables and noodles give an Oriental touch to a simple but impressive dish.
- 8 to 12 fillets of whiting – skinned
- 110g/ white crabmeat
- 2 handfuls of spinach leaves
- Pinch paprika
- Salt and pepper
- 340g noodles
- Selection of vegetables – cut in thin strips to include: Red pepper, mangetout, baby corn, spring onion and mushrooms.
Season crabmeat with paprika, salt and pepper. Plunge half the spinach into boiling water for 30 seconds. Drain and refresh in cold water.
Cut each fillet in half lengthwise. Place a layer of spinach on fish and top with crabmeat. Roll fish up to make a neat parcel.
Lightly oil the base of a bamboo steamer and line with remaining spinach. Place fish rolls on top. Cover and place over boiling water for 5 minutes.
Meanwhile place noodles in boiling water for 3 to 4 minutes. Drain and arrange in steamer with vegetables.
Stack steamer – vegetables and noodles on base, and partially cooked fish on top.
Replace over boiling water and continue to steam for 5 to 7 minutes. Sprinkle with a little light soy sauce before serving.