with fresh cilantro
2 lbs fresh halibut fillet, skin removed, cut into 3/4 inch strips about 6-8 inches long
2 tsp salt
1 Tbsp fresh lime juice
1 bunch green onions, chopped
1 bunch cilantro, chopped
2 egg whites
2 Tbsp canola oil
9 sheets of phyllo dough
Black bean filling, recipe follows
Black and white sesame seeds, for garnishing
Cut the halibut and place in a bowl. Just before making the roll, toss the halibut with salt and the lime juice.
Gently combine green onions and cilantro in a small bowl; set aside.
Whisk together egg whites with canola oil in a small bowl; set aside.
Place one sheet of phyllo crosswise on a work surface. Brush lightly with the egg white/oil mix. Lay another sheet on top of the first one and again brush lightly with the mix. Place a final sheet of phyllo on top and brush lightly with the egg mixture. Put a strip of the black bean pork filling (about the thickness of a pencil) on the phyllo dough about 1 inch from the edge. Then lay overlapping pieces of the halibut next to the pork filling, about 3 times the thickness of the pork. Sprinkle with the cilantro-green onions over the halibut. Roll the phyllo over the pork and halibut and continue rolling to the end of the phyllo sheet. Brush the top of the roll with the egg white/oil mixture. Sprinkle lightly with both black and white sesame seeds. Place on a cooling rack set over a baking sheet. Spray the cooling rack with pan spray to prevent sticking.
Bake in a 400°F oven until the top is golden brown, about 5-7minutes. Remove the pan from the oven, and gently turn the rolls over and return to the oven. Bake another 2-3 minutes until completely browned. Remove from the oven and cool a couple minutes before cutting. Cut into 8 pieces and serve.
1 lb ground unseasoned pork
1 Tbsp chopped fresh ginger
2 tsp chopped fresh garlic
2 Tbsp chopped, rinsed fermented black beans
3 Tbsp soy sauce
1/3 cup chicken stock
1 Tbsp corn starch
1 Tbsp water
½ Tbsp sherry
2 tsp sesame oil
Heat a large sauté pan over medium-high heat; add the ground pork and cook until the meat is browned and all the pink is gone. Drain off excess fat, add the garlic, ginger, and black beans, and cook for 2 more minutes. Add soy sauce and the chicken stock, then bring to a boil. Dissolve the cornstarch with the water. Pour into the pan and boil for 2 minutes. Remove from the heat and add the sherry and sesame oil. Allow to cool before using. This will make about 5 rolls.
Any leftover filling freezes beautifully.