Steamed Fish Rolls Recipe

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.

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

Ingredients:

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.

Method:

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. 

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.