Ingredients
2 whole fresh striped bass (2 pounds each), cleaned and dried
1 tablespoon vegetable oil
Coarse salt and freshly ground pepper
1 medium onion (about 8 ounces), halved and cut into half-moons
1 piece (2 inches) peeled fresh ginger, cut into thin matchsticks
1/4 cup (1/2 stick) unsalted butter
1 bunch scallions, trimmed and chopped (about 1 cup)
1/2 cup roasted peanuts, chopped
1 1/4 pounds Japanese sweet potatoes and/or regular sweet potatoes, peeled and halved lengthwise
4 ounces fine rice vermicelli
16 round (8-inch) rice-paper wrappers
2 small heads Boston or butter lettuce, leaves separated and ribs removed
2 cups tightly packed fresh cilantro leaves
2 cups tightly packed fresh mint leaves
Lime-Chile Dipping Sauce
Preparation
Preheat oven to 350 degrees. Make 3 diagonal 2-inch-long cuts on each side of fish. Rub cavity of each fish with oil; season with salt and pepper. Rub exterior and cuts of each fish with oil; season with salt and pepper. Stuff each cavity with half of the onion and ginger. Transfer fish to a 16-by-12-inch baking dish. Bake until flesh is opaque and no longer pink near spine, about 40 minutes.
Meanwhile, place sweet potatoes in a bamboo or metal steamer basket; place over boiling water in a wide saucepan or wok. Cover; steam until just tender, about 25 minutes. Transfer to a work surface; let cool slightly. Cut lengthwise into 3-inch-long sticks, about 1/3 inch thick. Set aside.
Bring a large pot of water to a boil. Add noodles; cook according to package instructions. Drain, and rinse under cold water. Cut into 2-inch lengths. Set aside.
Melt butter in a medium skillet over medium heat. Add scallions; cook until bright green, about 1 minute. Spoon over baked fish. Sprinkle with peanuts.
To assemble each wrap, soak a wrapper in a bowl of warm water until softened, about 30 seconds. Lay flat on a plate. Top with lettuce, noodles, sweet potato sticks, fish with stuffing and toppings, cilantro, and mint. Fold ends in and roll tightly to enclose filling. Serve with dipping sauce.
