(Chinese recipes, prepare authentic Chinese food now!)
Inspired by Chubby Hubby’s “Not Your Usual Egg Rolls” and “Steam Fish Rolls” by My Kithen Snippets, I made these fish rolls over the weekend.
These fish rolls call for two of my favorite ingredients–fish paste and eggs; they are not sushi, but fish paste wrapped with plain egg omelet and then steamed to mouth-watering perfection. (Previously, I’d used fish paste to make two kinds of Yong Tow Foo.)
While the two recipes above suggested brown sauce for the fish rolls, I opted for my special hoisin chili dipping sauce. The dipping sauce completed the dish with sweet, savory, and spicy flavors…I just couldn’t stopped eating these fish rolls. They were simply yummy.
Enjoy!
Other fish paste and omelet recipes on Rasa Malaysia:
Adapted from Chubby Hubby and My Kitchen Snippets
Ingredients:
3 eggs (makes about 6 small fish rolls)
6 sheets of roasted nori or seaweed
1/2 pound fish paste or half a box of frozen fish paste
1 red chilli (deseeded and chopped into tiny bits)
1 stalk scallions (chopped into tiny bits)
1/4 teaspoon sesame oil
3 dashes white pepper powder
1/8 teaspoon salt
1 teaspoon Japanese mirin (optional)
Rasa Malaysia Special Hoisin Chili Dipping Sauce
Ingredients:
3 tablespoons Lee Kum Kee hoisin sauce
1 teaspoon chili garlic sauce
Mix the sauces together. If it’s too salty or spicy, add 1 tablespoon or 2 tablespoons of boiled water to dilute it to fit your taste.
Method:
Defrost the frozen fish paste and add in chopped chili, scallions, sesame oil, and white pepper. Blend well and set aside. Beat the eggs and add mirin plus salt. Heat up a non-stick pan (I use a 9.5 inch diameter pan) and make about 6 thin omelets. Set aside the omelets and let cool.
Transfer an omelet onto a dry and clean chopping board. Lay a piece of roasted seaweed or nori on top of the omelet. Cut the edges of the seaweed sheet off so they match the shape of the omelet perfectly. Then, spread a thin layer of the fish paste evenly on top of the roasted seaweed sheet and roll the omelet up firmly. Seal the omelet with the fish paste so the fish roll is nice and tight. Repeat the same for the remaining omelets. (For picture instructions, please refer to My Kitchen Snippets.)
Transfer the fish rolls onto a plate and steam in hot boiling water for 8-10 minutes or until the fish paste fillings turn opaque. Cut the fish rolls into small pieces and serve immediately with the hoisin chili dipping sauce.
Related Posts:
- Seaweed Salad
- Lumpia (Filipino Spring Rolls) Recipe
- Chawanmushi Recipe (Japanese Steamed Egg Custard/茶碗蒸し)
- Grilled Fish with Banana Leaf
- Thai Fish Cake (Tod Mun Pla) Recipe
Get new recipes via RSS and reader or subscribe via email
{ 26 comments… read them below or add one }
Yummy! you’re making me hungry again… ;-)
Reply
They just look so dainty! :D
Reply
cool recipe!! will try it …happy new yr..
Reply
It looks delicious and very elegant
Reply
beautiful fish rolls! You know when I first saw it on Chubby Hubby, I wanted to make it too, but had promptly forgotten about it. Thanks for the inspiration and reminder. ;)
Reply
What a lovely dish! I love fish… fish cake, fish balls… everything. Great recipe!
Reply
I have wanted to make this also – such a beautiful dish! I like the addition of nori in yours.
Reply
I really respect somebody who spends time in the presentation of their food as well. I wish I have the patience to do this.. I believe good presentation adds 25% to the taste of the food. Like it or not, we all taste food with our eyes to a certain extent.
Reply
Piggy – lol, quick quick eat them all before heading the ME. :)
Kenny – thanks!
Swaroopa – Happy New Year, too!
Happy Cook – hehe, presentation is everything, right?
Mandy – yeah, I forgot about it, too and saw it on My Kitchen Snippets and know I have to make it, pronto.
My Cooking Hut – yes, me too, I love all kinds of fish balls, prawn balls, fish cakes, Yong Tow Foo, anything!!!
Holy Basil – yes, I personally like Nori but it’s optional. I love the addition of color and texture to it.
Hazza – of course, we eat with our eyes first and our mouth. Hehe.
Reply
RM, those are really cool pictures
Reply
How perfect and beautiful! Your photography is out of this world.
Reply
I love fishy stuffs too…..these are really nice!!! Can send them over?:D
Reply
I tried with beancurd skin before. I can try the egg skin version :) looks easier to handle. Yummy!
Reply
such details. lovely!
i prefer this to sushi anytime man!
suddenly i crave the pickle ginger in Jap restaurants. hmmm. will it go well with this eggie?
Reply
oh my, this is very interesting.. yeah it looks like sushi but not. i should try this one day …
Reply
Lovely egg roll.
Reply
ain’t they look cute! and so petite!
Reply
Andaliman – thanks for your compliment. :)
Sweetrosie – awww…thanks! :)
Christy – sure, how many rolls do you want? ;)
Tiga – yeah, I am sure it’s easier than the tofu skin…hehe.
Keropok – you always have the most creative idea…pickled ginger might work very well with it…hmmm.
MyF – cool. Quite easy to make. :)
The Cooking Ninja – hehe, thanks.
Big Boys – I like my food petite and cute…hehe.
Reply
Bee, I can’t get fish paste here. Is it something that I can make? I’d really like to try making these.
Reply
I’m not a big fan of cooked fished, especially if it has been “processed” into fish paste. I like my fish raw (sushi) or simply steamed with soy sauce and ginger.
That said, your photos are amazing.
Reply
You’ve got some impressive skills!
Those are picture perfect! Yum!
:-)
Reply
Hi RM – I just made these just now and it looks & taste great. If only I have that Hoisin sauce…. The eggs was a bit hard to make but it looks fantastic after steamed.
Reply
oh… that so creative…
those would be great on my bento thanks for the idea!
Reply
can i cook it as a project..? is it easy to prepair..? i think its a good recipe.. but i don’t know how to prepare it.. i never do cooking.. T____T help me pls. just an easy asian recipe.. im from philipines..
Reply
Oh wow, they are so pretty! That’s a great idea there!
Reply
Your steamed fish rolls recipe was very easy to follow and i am now a fan of steamed fish rolls.
Reply