Whether you like pickled fish or not, these phyllo spring rolls will be a winner this Easter! Food Lover’s pickled fish & phyllo, that’s it! Check out how it’s made by Chef Aya, The Cookdude here.
Serves 40
Ingredients
Directions
Ingredients
1 Tub Food Lover’s Pickled Hake
1/2 tsp Garam masala
1/2 Cup Fresh coriander
Phyllo Pastry
Melted butter
Directions
Preheat oven to 180 degrees celsius.
Remove the fish from the sauce and chop into small pieces. Add in your coriander, garam masala and mix well.
Lay a phyllo pastry square on a board or clean work surface and brush with a little melted butter. Lay another square over the top and brush with a little more melted butter.
Using a spoon, get your fish mix onto the phyllo pastry and start rolling into spring rolls.
Bake in the oven for 20-25 min, until crispy.
Pour the pickled fish sauce into a ramekin and use it as dipping your spring rolls.
Additional Notes
Tips:
Phyllo pastry: To prevent the phyllo pastry from drying out, cover unused sheets with a damp cloth.
Fish filling: Adjust the amount of coriander and garam masala to your taste preference.
Baking time: Keep an eye on the spring rolls to prevent over-browning.
Pickled fish sauce: For a milder flavor, reduce the amount of vinegar in the pickled fish sauce.
Enjoy your homemade fish spring rolls!
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