Steamed Plaice & Spinach Rolls
What do I prefer? Meat or fish? My answer is fish. I have been a seafood lover since I was young. The moments that I will never forget were those when my parents brought us to seafood restaurants. That was something that got me really excited when my parents told us, ‘Hurry up, go and get changed, we are going out for dinner at a seafood restaurant.’
The nearest coastal town from my hometown is about 30 minutes by car. Kuala Kedah and Kuala Perlis are both famous for seafood restaurants. Apart from that, both places are famous fishing ports in the Northwest of Malaysia and also the spots where you can take the ferry to go to Langkawi island. Every time we went to Kuala Perlis was not to take a ferry to go to Langkawi but to indulge in the freshest seafood we could get. It couldn’t have been better when my uncle got his own catch and brought it to the restaurant!
Fish, of course, you can cook in many ways. I have a few fish recipes posted on my blog. If you take a look again, I guess, you will notice that I like to steam fish as well as stir-fry. Steaming is the best way of tasting fish! This time around, I steamed my fish but in a slight different way. I used plaice fillets and rolled them with spinach. Pretty simple, but in this way, I have my portion of greens too, which is great!
Plaice wasn’t common to me when I came to the UK a few years ago. It’s a kind of flat fish, which is widely available here. There isn’t much flesh but its texture is really fine and almost melt in the mouth. Try plaice, it’s a great fish!
For the Steamed Plaice & Spinach Rolls:
2-3 plaice fillets, cut in halves to make smaller rolls
60-80g spinach, chopped
1 tbsp oyster sauce
1 garlic clove, peeled and chopped
1 tbsp vegetable oil
1-2 sprigs coriander, to garnish
a dash of white pepper
1. Lay each fillet flat on a chopping board. Divide the spinach between each fillet. Portion the spinach in the middle of the fillet and roll it up. Secure with toothpick.
2. Arrange fillet rolls on a plate.
3. Mix oyster sauce and white pepper. Spread on each fillet roll.
4. Steam fillet rolls in the steamer for 10 minutes.
5. Meanwhile, heat up a pan. Put in oil and on low heat, slowly brown the chopped garlic.
6. Serve the rolls warm, drizzle with garlic and its oil and garnish with coriander.