(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:
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Lia
Your steamed fish rolls recipe was very easy to follow and i am now a fan of steamed fish rolls.
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!:)
Rasa Malaysia
I think it’s best you make them on the same day because the fish paste might not be as fresh overnight in the fridge, also, as I used nori, it might become really soggy.
Ann Damirez
Ms. Bee, can i use crab meat instead of fish paste?
Thank You!