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Steamed Fish Rolls Recipe

Steamed Fish Rolls
Steamed Fish Rolls pictures (4 of 5)

(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.


Other fish paste and omelet recipes on Rasa Malaysia:

  1. Yong Tow Foo/Stuffed Tofu, Chili, and Okra with Fish Paste (酿豆腐)
  2. More Yong Tow Foo
  3. Imitation Shark’s Fin and Crab Meat Omelette
  4. Rasa Malaysia Omelet

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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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