Baked Fish Parcels

Rinse the fish fillet, rub dry, cut into 16 pieces and sprinkle with lime juice. Clean the fennel and rinse thoroughly.

Hot rinse peppers, rub dry, cut in half and remove seeds. Finely chop the vegetables in a food processor or on a vegetable grater.

Make liter minute in boiling salted water. Cold rinse and drain.

Clean the spring onions, rinse thoroughly and rub dry. Cut into very fine cubes. Peel and crush garlic. Bring soy sauce, tomatoes, sake, sugar and garlic to a boil. Add spring onions and season with salt and Szechuan pepper. Mix the sauce with the vegetables.

Spray each side of the rice sheets with water and place one at a time on the surface. Spread the prepared vegetables evenly on top.

Rub the marinated fish fillets dry, place on top of the vegetables and season a tiny bit with salt. Wrap the side edges of the rice sheets toward the center and roll up the rice paper, including the filling, into small parcels.

Grease an ovenproof dish and fill with the fish parcels.

Serve with sweet and spicy chili sauce.

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