yields 2 rolls
Steamed Fish Roll
Equipment
- steamer
Ingredients
- egg pancakes
- 3 eggs
- 1 Tbsp oil
- filling
- 180 g ground fish
- 180 g ground shrimp
- .5 tsp salt
- .5 tsp sesame oil
- .3 tsp chicken powder
- .3 tsp white pepper
- 1 tsp tapioca starch
- 1 Tbsp rice wine
- 1 Tbsp light soy sauce
- .5 tsp sugar
- 2 Tbsp water
- 1 Tbsp cilantro
- 1 Tbsp green onion
- 2 sheets roasted seaweed/Nori seaweed
- dipping sauce
- 2 tsp chili sauce
- 2 tsp tomato sauce
- 1 tsp lime juice
- 1 tsp wasabi
Instructions
- Beat eggs. Fry half the egg mixture in a large pan with oil to make thin egg pancake. Then use the rest of the egg mixture to make another egg pancake.
- Mix all the filling ingredients together.
- For each pancake, spread a thin layer of filling. Then put one sheet of seaweed, and add another thin layer of filling.
- Roll both pancakes.
- Steam both pancakes over boiling water for 15 minutes.
- Cut and serve.