Source: Recipe and photo courtesy of National Mango Board
Small plates provide a good opportunity to explore different ethnic cuisines. Although Americans are familiar with many Latin flavors, Jamaican dishes are not as well known. At The Breadfruit, a Jamaican restaurant, Chef Allen incorporates island ingredients such as mango, red snapper and Calypso sauce into a light appetizer with a Caribbean beat.
1 spring roll wrapper or egg roll wrapper
1 oz. mild white fish, such as red snapper
1 oz. fresh mango wedges, thinly sliced
1 tbsp. pickled ginger
1 tbsp. finely diced onion
1 tbsp. chopped bok choy
1/8 tsp. salt
1/8 tsp. pepper
1/4 tsp. olive oil
Mango chutney, for garnish
Calypso sauce or hot pepper sauce, for garnish
- If using spring roll wrapper, soften in warm water. Lay wrapper with corner pointing toward you on clean surface.
- In center of wrapper, place fish, mango, ginger, onion, bok choy, salt and pepper; fold bottom of wrapper over filling. Fold both sides in toward filling, then continue rolling, sealing last corner with oil.
- Preheat oven to 450°F. Place roll, seam-side down, on baking sheet. Bake roll 10 min. or until crispy.
- To serve, slice roll and garnish with a dollop of mango chutney and a few drops of calypso sauce.