Chinese · Lunch
Tuna and Pickled Vegetable Rolls
Steamed rice-flour rolls wrapped around flaked seared tuna, quick-pickled carrot and daikon, finished with a light soy-vinegar glaze and scallion. The dim sum piece balances tender rice skin against crunchy pickle and clean, mildly briny tuna, served warm with a small dipping saucer of seasoned soy.
$7
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
410Calories
33.2gProtein
10.8gFat
42.5gCarbs
8.9gSugar
2.6gFiber
1380mgSodium
61mgChol
1.9gSat Fat
650mgPotassium
55mgCalcium
2.1mgIron
3.6mcgVitamin B12
9.5mgVitamin C
Goes well with
Light lager or pilsner
local
Chinese jasmine tea
international
gluten-free-adaptable
low-calorie
low-cholesterol
rich-umami
hidden-gems
Instructions
1
Prep
Julienne daikon and carrot, toss with rice vinegar, sugar, and salt in a bowl, then set aside 20 minutes until vegetables soften.
2
Sear
Heat vegetable oil in a small skillet over medium-high heat. Sear tuna steak 1 minute per side until the outside is opaque and centre stays pink.
3
Whisk
In a bowl, whisk rice flour, cornstarch, and water into a thin, lump-free batter the consistency of light cream.
4
Build
Drain pickled vegetables, fold two-thirds and flaked tuna through the batter so pieces are evenly distributed.
5
Steam
Ladle thin batter into an oiled heatproof plate and steam over high heat, covered, 4 to 5 minutes until glossy and set.
6
Roll
Loosen the cooked sheet with an oiled spatula and roll into a tight log while warm and pliable, repeating to form rolls.
7
Plate
Slice rolls into bite-sized pieces, arrange on a small plate, spoon soy-sesame glaze over the top, scatter remaining pickled vegetables and sliced scallion and minced ginger over the rolls.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g tuna steak
- 2/3 cup90g rice flour
- 4 tbsp32g cornstarch (tapioca-potato-starch)
- 1 1/2 cup360ml water
- 1/2 cup60g daikon
- 1/2 cup60g carrot
- 4 tbsp60ml rice vinegar
- 2 tsp2 tsp sugar
- 1 tsp1 tsp salt
- 2 tbsp30ml soy sauce
- 2 tsp10ml sesame oil
- 22 scallion
- 2 tsp10g fresh ginger
- 2 tsp10ml vegetable oil
