As part of the Locals Seafood Winter Seafood Jubilee, myself and local bloggers Kristen Baughman of gadaboutfood.com and Johanna Kramer of DurhamFoodie accepted a challenge to cook three separate dishes using three different types of seafood. My three seafood items included Bogue Sound clams, dogfish and ribbonfish. The clams were used in a quick and hearty pasta dish and the dogfish in a curry dish. So that left the ribbonfish (also known as cutlassfish), a slinky fish with a silver skin. Locals Seafood website shows a picture of the a whole ribbonfish if you’re the curious sort.
A fish fillet with skin just screams to be fried and because the fish seems to be popular in Asian dishes, I thought, “Why not try Summer Rolls with Crispy Ribbonfish?” But it’s winter (as you can tell from the snowy scenery prevalent in our area), so here’s my take on a Summer Roll, making it a little more seasonal with the use of winter greens like tatsoi, baby bok choy and napa cabbage.
My recipe gives approximate proportions, but if you end up with any leftover greens or vermicelli you can always put them to good use in another dish.
[yumprint-recipe id=’2′] Many thanks to Locals Seafood for including me in their Winter Seafood Jubilee and exposing me to versatile dogfish and flaky ribbonfish. I should mention that part of the celebration includes fine dining events at Raleigh’s Mandolin, Pittsboro’s Oakleaf and Chapel Hill’s Carolina Crossroads through the later half of February (just in case you feel like letting someone else do the cooking). And next week look for more uses for Winter Seafood from Johanna Kramer of DurhamFoodie!