(Chinese recipes, prepare authentic Chinese food now!)
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:
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