Thursday, November 01, 2007

Steam Fish Rolls

I remember my mom used to make this fish rolls for us when we were young. We don't get to eat this often because it was a lot of work for her to make the fish paste but now you can get the ready made fish paste from the wet market and in US you can get it at the freezer aisle at the Asian supermarket.

Ummi, I hope this dish is suitable for your son. For him you can just use the seaweed minus the omelette or make the omelet using a good non-stick pan without any oil.

Ingredients for Omelette

3 eggs
1/2 tsp of salt
a few dash of pepper

For the rolls :

300 grms of fish paste
1 red chili - chopped finely
3 spring onions - only the green part and chopped finely
half carrot - chopped finely
2 sheets of seaweed (Optional)

For the sauce :

1/2 cup of chicken stock
1 tsp of soy sauce
1 tsp of corn starch
1 tbsp of oyster sauce
1 tsp of sugar

1) Beat eggs with salt and pepper. Heat a large non stick pan with a little bit of oil and fry half of the egg mixture to make a thin flat omelette. When is lightly brown flip it over and then set it aside.
2) For the fish paste, add in some salt and pepper to taste and mix it really well.
3) Place the seaweed on top of the omelet and spread a thin layer of fish paste on it.

4) Sprinkle chopped chili, spring onions and carrot on top. Roll it up carefully into a long tube.
5) Transfer the rolls to a steamer and steam for 20 min on high heat.

6) While the rolls is steaming, make the sauce. Combined all the ingredients except the corn starch and bring it up to a boil. Let the sauce reduce a bit and thicken it up with cornstarch.
7) Cut the rolls into slices and drizzle the sauce over. Serve warm


Big Boys Oven said...

The end product looks so beautiful! So heavenly!

Anonymous said...

Wooo, I like this. Very colourful and healthy food too. Sure will give it a try!

Zue Murphy said...

I love omelet and this dish sounds like a good treat. Next time I'll go shopping, I will look for the fish paste.

Beachlover said...

oh!! I never eat this dish b4.Must try to make myself for Mishu one day after get some fish paste from city.Look so healthy and eggy.She love any type of egg

Sue Sue said...

This is good ya. I used to make this for the kids. Convenience hor.

Jun said...

Gert, my family sure love this...we r crazy with this kind of my list already!

oh ya, want to c me n kids in person..visit me here,!

Cat Cat said...

Can you tell me what brand of fish paste is that??? The one that I bought before in Vietnamese store here in Richmond tak sedap lah... One kind of weird smell..
It's in a plastic bag not a plastic container...

Kiersten said...

Such a masterpiece! I think my butter fingers will mess it up.

Retno Prihadana said...

Looks so wonderful and delish!I like it!

ZazaHardy said...

wowwweeeee!!!!!! i'm struggling to find fish paste here!!


ICook4Fun said...

BBO, thanks

Choy, I am sure your kids will like this.

Zue, hope they sell fish paste kat the Asian store there.

Beachlover, is pretty healthy. Just a little olive oil for the ommellete and then steam.

Sue, I thought I remember seeing this dish somewhere. Maybe is from your blog :)

Jun, I went to your blog ealier. Wow, you so muda tapi anak anak semua dah besar.

Cat, I remember e.mailing you a pix of the fish paste. If not I will post it here.

Pinky, this is an easy dish to prepare.

Retno, thank you.

Zaza, you actually can use any fish fillet and blend it into fish paste but of course buy the ready made one is much easier :) :)

Rasa Malaysia said...

I love this recipe, will try it out since I am such a big fan of fish paste! This is almost like yong tau foo.

ICook4Fun said...

Rasa Malaysia, thanks for stopping by.

Rasa Malaysia said...

I made it over the weekend and linked it to you on my post. I am going to try your prawn kapitan that Princess Journal's was raving about. :)

M.H. said...

I'm definitely trying your recipe one day! It looks so yummy and I cant wait to eat them!

ICook4Fun said...

Rasa Malaysia, thanks for the link. Hope you try out the prawn kapitan :)

MyF, thank you.

Unknown said...

My grandfather who was a chef in China( he is Cantonese) use to make a pork roll similar to this with the egg wrap .And he would steam it, as well .I am going to try and figure out how to make the pork filling if I can but the recipe that I can remember is so similiar to this