Fish and vermicelli rice paper rolls

Ingredients

• 700 g of “head-of-serpent” fish (or another firm-fleshed, low-boned fish)
• 500 g of rice vermicelli
• 50 rice cakes
• Fresh herbs, dill, and chives
• ginger
• garlic, vinegar, and hot pepper for the sauce
• salt, pepper

Rinse and clean the fish, then pat it dry. Season the fish thoroughly on all sides. Cut the cooked vermicelli into small pieces.

Peel the ginger, chop it into small pieces, and mash it. Separate the stalks and leaves of the chives. Wash the herbs and dill, and soak them in lightly salted water.

Boil some water, blanch the dill and chive stems, then add the ginger and cook the fish until it is done. Remove the skin.

Combine the vinegar, crushed garlic, and hot pepper to create the sauce.

On a moistened rice cake, place a small amount of vermicelli, chives, herbs, and fish, roll it up, and tie it with a chive leaf.

Soak the fish in the sauce. The dish is best if the fish stays warm throughout the meal.