This is one of my attempts to use other ingredients than I usually do, to try new tastes and also use less meat (even though I really, I mean it, REALLY love meat). Pangasius (swai) is a good start. It has very little bones and is very delicate in taste. It has an underlying sweetness that goes very well with the thai basil.
- thai basil
- lime (zest and juice)
- olive oil
- fish sauce
- put the fish between two sheets of clean film and beat it gently;
- cut into strips, add the salt (little), pepper, lime juice and sprinkle the lime zest;
- at last before rolling put a leave of thai basil and roll;
- cook in a pan with a little bit of olive oil, add a splash of fish sauce and close with a lid, allowing to steam briefly.