清蒸鱼浆蛋卷 Steamed Fish Paste Egg Roll
800G ikan tenggiri (mackerel)
1/2 tsp sugar
1/2 tsp white pepper
2 heaped tbsp tapioca flour
1 tsp salt, mixed with 5-6 tbsp water
2 eggs, lightly beaten
150g fish paste
Pinch of salt (depending the type of fish paste)
Dash of pepper and sesame oil
Lay the fish fillet flat. Holding up one end, use a metal spoon or scraper to scrape the flesh from the skin, and place in a mixing bowl.
To the fish add sugar, pepper and tapioca flour, and mix by hand to combine.
Gradually add the salted water as you continue to mix until the paste no longer sticks to your palms.
Stir in one direction to get a sticky paste with a springy texture.
Cover with cling film until ready to use. You can keep the fish paste for 1 day in the refrigerator before using it as stuffing.
Crack the eggs into a bowl and add light soya sauce and pepper before beating lightly.
Heat the oil and pour half of the egg mixture into a frying pan to make a large, round, flat and thin omelette.
When it is cool, lay the omelettes on a chopping board and evenly spread half of the fish paste on the omelette. Roll it up into a tight roll.
Place the rolls on an oiled steaming tray, transfer to a steamer and steam for about 15 minutes over high heat.
Slice the rolls into 5 cm pieces.