Ingredients
- 1 packet of 10inch springroll pastry
- 2 limes
- 1 lemon
- 150g fresh rocket (argula)
- 400g Blue eye trevalla
Method
- zest lemon and limes into a mixing bowl
- finely chop rocket and add to zest in mixing bowl
- cut blue eye into finger sized pieces and mix through zest and rocket to briefly marinate
- cut springroll pastry diagonally from corner to corner and lay triangles out on a clean and dry bench
- place marinated fish pieces in middle of the cut edge of springroll pasty, and bring the two bottom corners of pastry towards the fish to form a snug fit.
- roll the fish inside the the pastry towards the final corner and brush with a small amount of water to finish and seal the springroll
- deep fry till floating and drain on paper towels
- Try serving with a sweet Asian ,coriander dressing and fresh lime wedges
