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Haddock Steaks in Rice Paper with Shallot and Soy Sauce

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4 Vietnamese rice paper disks (each 8 1/2 inches in diameter)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon finely chopped fresh tarragon
4 haddock steaks, each 3 to 4 inches across and 1 inch thick (about 7 ounces each)

Shallot and Soy Sauce:
2 large shallots, peeled and finely chopped (3 tablespoons)
2 tablespoons chopped fresh chives
1 large clove garlic, peeled, crushed, and finely chopped (1 teaspoon)
3 tablespoons rice vinegar
4 tablespoons soy sauce
1 teaspoon sugar
1/4 teaspoon Tabasco hot pepper sauce


If you can’t get haddock, halibut is a good substitute. Jacques Pépin suggests serving this with Gratin of Eggplant and Tomato - see webs site <click here>

  • Brush the rice paper disks generously on both sides with water, and set them aside to soften for about 5 minutes. In a small bowl, mix the salt, pepper, and tarragon, and sprinkle this mixture on both sides of the haddock steaks.
  • Place each of the seasoned steaks in the center of a softened rice paper disk, then fold the paper around the fish to enclose it securely inside. Place the fish packages in a single layer seam side down on a plate, cover and refrigerate until cooking time. (The fish can be wrapped up to 4 hours ahead.)
  • Mix all the sauce ingredients in a small bowl, cover and set aside until serving time.
  • At cooking time, heat the canola oil in a nonstick skillet. When the oil is hot, place the haddock packages seam side down in the skillet, and cook them, uncovered, over medium heat for about 2 minutes. Turn, cover, and cook for an additional 2 minutes. Remove the skillet from the heat, and set aside, covered, for 3 to 4 minutes.
  • Serve one package per person, with some of the sauce drizzled over and around the fish packages.

Serves 4

Recipe Courtesy of Jacques Pépin's Table, KQED Books & Tapes, 1995 -
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