Butterfish in Rice Leaf with Soy Sherry Sauce

Moisten rice leaves with a little bit of lukewarm water. Leave in it for a few minutes until the sheets become pliable. Cut butterfish fillet into 12 pieces on the spot. Season with salt and juice of one lemon.

For the filling, sauté diced carrots, leeks, cabbage and sliced chilies in sesame oil. Dust with flour, extinguish with sherry, soy sauce and cream. Boil liquid a little bit, season with salt, pepper and chopped coriander greens. Briefly process the mixture in a food processor to a paste.

Spread paste thinly on prepared rice sheets. Place butterfish in the center. Spread fish thinly with a little paste. Carefully pack butterfish into the rice sheet. Fry rice packets in very hot oil until golden, sprinkle with black sesame seeds.

For the sauce, caramelize sugar. Extinguish with sherry and soy sauce. Sprinkle in freshly grated ginger and simmer a tiny bit over low heat. Mix rice flour with a little bit of cold water and thicken the sauce slightly. Bring sauce to a boil, strain through a sieve and cool.

Serve butterfish in rice packet on marinated leaf lettuce and cilantro greens. Serve sauce separately in a small bowl.

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