Steamed Fish Rolls
- 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)
- 3 tablespoons Lee Kum Kee hoisin sauce
- 1 teaspoon chili garlic sauce
- 3 tablespoons Lee Kum Kee hoisin sauce
- 1 teaspoon chili garlic sauce
- Produce
- Nori or seaweed, roasted (6 sheets)
- Scallions (1 stalk)
- Seafood
- Fish paste or (1/2 pound)
- Condiments
- Chili aioli (2 teaspoon)
- Japanese mirin (1 teaspoon)
- Lee kum kee duck sauce (6 tablespoons)
- Cooking & Baking
- Salt (1/8 teaspoon)
- Sesame oil (1/4 teaspoon)
- White pepper, powder (3 dashes)
- Refrigerated
- Eggs (3)
- Other
- 1 red chilli (deseeded and chopped into tiny bits)
Preparation
Read recipe preparation on rasamalaysia.com
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Published January 7, 2008 (5 years ago).
3 people saved this recipe.
