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Grilled Pancetta Wrapped River Fish with Three Cabbage-Rice Salad (Ming Tsai) Recipe

Grilled Pancetta Wrapped River Fish with Three Cabbage-Rice Salad (Ming Tsai) Recipe

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Grilled Pancetta Wrapped River Fish with Three Cabbage-Rice Salad (Ming Tsai)

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Ingredients:

Serving

4 whole freshwater fish , such as rainbow trout , 4 small fins removed from bottom , eviscerated, and scaled
3 tbsp olive oil
2 large lemons, thinly sliced
1/2 lb pancetta, sliced into thin strips, like bacon
salt and freshly ground black pepper
1 thick slice ginger
three cabbage rice salad, recipe follows
2 tbsp dijon mustard
1/3 cup rice wine vinegar
1 tbsp minced fresh jalapenos
2 tbsp cilantro, whole leaves
1/2 cup grapeseed oil
1/2 cup scallions, green parts only, cut 1/8-inch thick
1 cup red cabbage , cut into 1/8-inch ribbons
1 cup green cabbage , cut into 1/8-inch ribbons
1 cup napa cabbage , cut into 1/8-inch ribbons
2 cups cooked basmati rice, cooked with 1 tsp paprika, and cooled to room temperature.
salt and pepper

Directions:

Using a sharp knife, score the fish on each side. Season the inside with salt and pepper, and place 2 or 3 lemon slices inside the cavity of the fish. Rub the outside of each fish with the slice of ginger, and season the outside of the fish with salt and pepper. Wrap each fish with enough pancetta to cover the flesh, by laying the pancetta side by side in a shingled rectangle, and rolling the fish up in it.
Prepare an outdoor grill or preheat the broiler. If cooking outdoors, spray the grill with nonstick cooking spray. Grill the fillets over high heat, turning once, until the pancetta is crispy, about 4 to 6 minutes per side or until the fish is cooked through.
Plating: On a large oval plate, place a mound of the Three Cabbage Rice Salad and top with fish. Drizzle with a little reserved vinaigrette and sprinkle a dash of paprika on top.
Three Cabbage Rice Salad:
In a large bowl, combine the mustard, vinegar, chiles, cilantro, and whisk in the oil. Put aside a couple of tablespoons, for garnish.
Add the cabbage and scallions and toss well. Season with the salt and pepper and allow to rest to flavor, about 3 minutes. Toss with rice and check for seasoning.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1014.87 Kcal (4249 kJ)
Calories from fat	605.52 Kcal
		% Daily Value*
Total Fat	67.28g	104%
Cholesterol	172.07mg	57%
Sodium	1216.06mg	51%
Potassium	962.87mg	20%
Total Carbs	55.39g	18%
Sugars	2.82g	11%
Dietary Fiber	3.82g	15%
Protein	50.98g	102%
Vitamin C	43.3mg	72%
Iron	50.4mg	280%
Calcium	223.5mg	22%

Amount Per 100 g
Calories	183.49 Kcal (768 kJ)
Calories from fat	109.48 Kcal
		% Daily Value*
Total Fat	12.16g	104%
Cholesterol	31.11mg	57%
Sodium	219.86mg	51%
Potassium	174.09mg	20%
Total Carbs	10.01g	18%
Sugars	0.51g	11%
Dietary Fiber	0.69g	15%
Protein	9.22g	102%
Vitamin C	7.8mg	72%
Iron	9.1mg	280%
Calcium	40.4mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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