500 g of fish fillets (snapper or sea bass), cut into 1 cm x 7 cm strips
Salt to taste
Lime juice
18 medium escarole leaves
2 tablespoons chopped onion
3 tablespoons olive oil
1 small bottle of coconut milk
1/2 tablespoon grated fresh ginger
4 tablespoons cornstarch
1 cup milk
500 g of fish fillets (snapper or sea bass), cut into 1 cm x 7 cm strips
Salt to taste
Lime juice
18 medium escarole leaves
2 tablespoons chopped onion
3 tablespoons olive oil
1 small bottle of coconut milk
1/2 tablespoon grated fresh ginger
4 tablespoons cornstarch
1 cup milk
Season the fish with salt and lime juice
Quickly blanch the escarole leaves in boiling water
Place a mound of fish strips at the bottom of the leaf
Fold the lower end of the leaf over the fish
Pull the sides of the leaf to the center and roll up
Repeat with the remaining escarole leaves
Fry the onion in olive oil until golden brown
Add coconut milk and ginger, stirring well
Arrange the rolls on top
Cook over low heat with the lid on for 15 minutes
Turn off the heat and remove the rolls to a serving dish
Dissolve cornstarch in milk and add to the pan
Stir constantly until thickened
Place in a mold or refrigerator with water
When set, unmold and serve with fish rolls
Serves 6
Note: Escarole can be substituted with Brazilian chard.
