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FISH CIGARS FINGERFOOD Fried and Thermochef Steamed Version cheekyricho

1,362 views · Published 18 October 2012 · 3:13 · Indexed 28 October 2026

Channel: cheekyricho cooking · 2012 · Howto & Style

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FISH CIGAR FINGERFOOD

This versatile and tasty fast fingerfood can be finished as a fried entree or alternatively steamed in the Thermochef Varoma Basket. I have included both options in this one Video Cooking Demonstration and Recipe.

INGREDIENTS:
200 grams fresh boneless firm fleshed fish fillet cut into thin wedges.
100 grams sliced leg ham also cut into strips
1 medium banana about 70 grams, cut into wedges
wonton wrappers
10 grams of vegetable oil.

METHOD:

Lay out your wonton wrappers onto a flat surface, lay a piece of ham in the centre of each wonton wrapper, lay a fish portion on top of the ham and then lay a wedge of banana alongside the fish.
Now roll the each wrapper up completely encasing the filling and press gently to secure. Place the little fish cigars fold side down onto a baking tray whilst you prepare your pan.

FOR THE PAN FRIED VERSION:
Place a heavy based pan onto medium heat, lay a sheet of baking paper inside the pan and sprinkle with a little oil. Now lay your fish cigars in a single layer in the pan, don't overcrowd the pan and don't allow the cigars to touch each other. Cooked for a couple of minutes on each side until cooked through. the outside should be lightly browned and firm,  with a crispy bite to it whilst the inside is moist. Serve on a plate with lime or lemon wedges and a small bowl of vietnamese dipping sauce.

FOR THE STEAMED VERSION:

Place 500 mils of water into the Thermochef Jug. Lightly spray the steamer basket with oil and lock it onto the jug, turn on the steam function. Once the water has boiled add the fish cigars to the basket, making sure they do not touch each other and are not over crowded so the steam may move freely around the food. After about 7 minutes turn them over for another minute and serve immediately with sweet chilli sauce or soy sauce to dip.

This recipe is so fast, so easy and looks very impressive. Its healthy fresh and unusual. Each mouthful has the sweetness of the banana, the smoky saltiness of the ham and the moist sticky texture and flavour of the fish all wrapped up in a little appealing crunchy or steamed cigar parcel. Its economical and perfect sized for fingerfood, it has the added advantage of not being messy to eat and there is no left over boned shells or toothpicks for guests to dispose of.

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