Preparation time is 45minutes
Cook time is 15minutes
Total time is 1hours
Serve is for 12 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
12
- 300grams skinless snapper fillets (thinly sliced)
- 1 oakleaf lettuce
- 2 avocados (flesh sliced lengthways)
- 12 rice paper rounds
- 1 small red capsicum, deseeded (finely sliced)
- 1 long red chilli (finely chopped)
- 1 bunch coriander
- 1/2 small red onion (very thinly sliced)
- 1/3 cup lime juice
- 1/2 cup white quinoa (rinsed)
Nutrition per serving
675kJ / 162Cal
675 Kilojoules or 162 Calories
8% of daily energy intake*
Protein
2.6grams
Fat
5.0grams
Carbs
19.8grams
Sugars
2.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Bring 3/4 cup water to the boil in a small saucepan over high heat. Stir in quinoa and return to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes. Remove from heat and stand, covered, for 5 minutes. Fluff with a fork. Cool.
Step 2 of 3
Meanwhile, pick leaves from coriander and set aside. Finely chop stems and combine with lime juice, chilli, onion and 1 tsp salt in a glass bowl. Add snapper and stir to coat. Cover and refrigerate for 30 minutes, stirring twice, or until fish turns opaque (see tip). Drain.
Step 3 of 3
Working with 1 rice paper sheet at a time, dip into a bowl of warm water until just softened. Place on a clean board. Place lettuce, quinoa, fish, avocado, capsicum and reserved coriander leaves across the centre of the sheet. Roll up firmly, folding in the sides as you go. Repeat with remaining ingredients and serve.
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