• Filling
200 gbaby mange-touts
100 gcarrot
1 tbsppeanut oil
100 gbean sprouts
1garlic clove
½ tspsalt
2 cmginger
½red chillies
1 tbsp white wine vinegar
2 tbsp dark soy sauce
3pangasius fillets (approx. 400 g)
    • To assemble
1 parcelstrudel pastry (120 g)
    • To bake
a little peanut oil
    • Dipping sauce
2 tbsp ground cane sugar
2 tbsp white wine vinegar
4 tbsp ketchup
2 cm ginger
1garlic clove
½red chilli
    • Filling

Cut the mange-touts in half, then cut lengthwise into thin strips, thinly slice the carrots.

Heat the oil in a wok or a non-stick frying pan, add the mange-touts, carrots and bean sprouts, press in the garlic, stir fry for approx. 5 mins., season with salt.

Finely grate the ginger, deseed the chilli and chop finely, stir into the pan along with the vinegar. Allow everything to cool in a bowl.

Cut the fish crosswise into 4 pieces, drizzle with soy sauce.

    • To assemble

Carefully unfold the pastry sheets. Cut 1 sheet of pastry into 3 strips. Place 2 tbsp of filling on the bottom end of one strip and top with 1 piece of fish.

Take the right corner and fold diagonally to the left.

Fold again along the upper crease of the triangle

Fold the triangle diagonally to the right. Keep folding in this way until you reach the end of the strip. Make the remaining 11 samosas in the same way.

    • To bake

Place the samosas on a baking tray lined with baking paper, brush with a little oil.

Bake for approx. 15 mins. in the centre of an oven preheated to 180°C.

    • Dipping sauce

In a bowl, combine all the ingredients up to and including the ketchup. Add the grated ginger and crushed garlic, deseed and finely chop the chilli, add to the sauce. Serve with the fish samosas.