Steamed Fish Roll

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

  1. 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.
  2. Mix all the filling ingredients together.
  3. For each pancake, spread a thin layer of filling. Then put one sheet of seaweed, and add another thin layer of filling.
  4. Roll both pancakes.
  5. Steam both pancakes over boiling water for 15 minutes.
  6. Cut and serve.