In celebration of pancake Tuesday, Saba, Dublin’s award-winning Thai and Vietnamese eatery, has created a delicious savoury rice pancake with pan fried seabass and salmon for guests to enjoy. Available for dinner from Tuesday 17th until Friday 20th February, the unique dish is available to order for dinner, priced at €20.95.
To recreate the recipe at home, simply follow the recipe below.
Pan fried Seabass and Salmon wrapped in a rice pancake
– 2 seabass fillet cut into 4 pieces
– 150g salmon fillet cut into 4 pieces
– 100g asparagus tips
– 4 pcs rice paper
– 1 tsp cracked black pepper
– ½ tsp sea salt
– 1 lime
– 3 dsp rapeseed oil for pan
– 400ml hot water to cook rice paper
– 10g green pepper corn
– 30g mixed pepper, diced
– 3 cloves chopped garlic
– 3 dsp rapeseed oil
– 3 dsp mushroom sauce
– 3 dsp water
– 2dsp Chao Shing Wine
– ¼ tsp sugar
– Coriander for garnish
Prepare the seabass and salmon fillets by cutting both in half. Season with salt, black pepper and lime juice.
Bring the pan to a medium / high heat and add oil. Once the oil has heated up, add the seabass, salmon and asparagus.
Cook until seabass and salmon are a nice golden brown colour on both sides, this will take about three minutes. The asparagus will also take three minutes to cook.
Place the rice paper into hot water for 10 seconds, drain and put onto a wet tea towel.
Place the seabass onto the centre of the rice paper, place the asparagus on top of the seabass and add the salmon.
Wrap the rice paper up from side to side. Repeat this step to make four pancake wraps in total. Place two wraps on two plates and leave to one side.
Bring the wok to a medium heat and add the oil and garlic, stir until there’s a nice aroma. Add the green pepper corn and mixed peppers before stirring for 10 seconds. Season with mushroom sauce, sugar, water and Chao Shing wine.
Pour on top of the seabass and salmon pancake wraps and garnish with coriander leaves.