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Steamed Fish Rolls Recipe


Recipe: Fish Rolls with Hoisin Chili Dipping Sauce

Adapted from Chubby Hubby and My Kitchen Snippets


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

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.


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.

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30 COMMENTS... read them below or add one

  1. Mandy

    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. ;)

  2. Hazza

    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.

  3. Rasa Malaysia

    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.

  4. Keropok Man

    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?

  5. Rasa Malaysia

    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.

  6. Ming the Merciless

    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.

  7. MyF

    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.

  8. wrathzinner

    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..

  9. minichef

    hi RM! i have just recently been following your blog and i must say i’ve been hooked! all your recipes are simple enough for everyone to follow and having tried 4 of them already they have all been delicious:)

    i have a potluck to go to this weekend and found the steamed fish rolls recipe and thought it would be the perfect item to bring (i volunteered to bring appys). my question is, would it be ok to make the rolls the night before, refrigerate them, and steam them before i head to the event?

    thanks a bunch and looking forward to more recipes!:)

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