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(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!
How Many Calories per Serving?
This recipe is only 86 calories per serving.
What to Serve with This Recipe?
Serve this dish with other Malaysian dishes. For a Malaysia meal and easy weeknight dinner, I recommend the following recipes.
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Steamed Fish Rolls
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
- 3 tablespoons Lee Kum Kee hoisin sauce
- 1 teaspoon chili garlic sauce
Instructions
- 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.
Rasa Malaysia Special Hoisin Chili Dipping 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.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Ms. Bee, can i use crab meat instead of fish paste?
Thank You!