Perch Wrapped in Sesame Parcels

For the tomato-pepper sauce: Cut an “X” in the base of the tomatoes, blanch in boiling water, peel, cut in half, remove the seeds and dice the flesh finely. Rinse the bell pepper and chile pepper, cut in half, remove the seeds and finely chop. Peel the shallot and garlic and finely chop. Heat the sesame oil in a saucepan, sauté the shallots and garlic until soft, add the tomato paste and cook briefly then add the diced tomatoes, pepper and chile. Simmer, covered, for 5-10 minutes. Add the soy sauce and rice vinegar and season with salt and pepper.

For the parcels: Rinse the fish, pat dry and sprinkle with lime juice. Let stand for 5 minutes, pat dry with paper towels and cut into 8 pieces.

Lay the spring roll wrappers out on a clean work surface. Spread the sauce over the wrappers, cover with the fish, fold in the sides and roll up, sealing the edges with water.

Heat the oil in a frying pan or deep fryer. Deep-fry the parcels until golden brown, around 5-6 minutes.

Remove the parcels and drain on paper towels. While still hot, sprinkle with sesame seeds.