Tapa with white fish, sesame, coriander & Thai basil

Name: Tapa with white fish, sesame, coriander & Thai basil
Ingredients: 2 units.items peppers; 800 g white fish fillet without skin; 24 units.items Thai basil leaves; 1 Sesame oil; 4 Coriander leaves; 1 units.items Lime juice; 12 units.items Rice paper; 4 Thai basil leaves

Recipe for approximately 12 tapas. Delicious in combination with Mil Pesetas Manzanilla sherry.

Ingredients

2units.itemspeppers

800gwhite fish fillet without skin

24units.itemsThai basil leaves

1Sesame oil

4Coriander leaves

1units.itemsLime juice

12units.itemsRice paper

4Thai basil leaves

Preparation

Cut the fish into pieces of about 10 centimeters (approximately 70 grams each).
Mix the green peppers with the sesame oil, coriander, Thai basil, and lime juice in a mortar until it forms an emulsion.
Briefly soak the rice papers in water.
Pat the papers dry and place the pieces of fish on top.
Spread some of the emulsion from the mortar on top.
Place two Thai basil leaves on each sheet.
Roll everything tightly around the fish (fold closed halfway through).
Press everything firmly and place in the fridge until use.
Before serving, fry the rolls in a pan with oil until crispy and cooked through on all sides.
Serve the tapa with a little sriracha mayonnaise.