Steamed Eggy Fish Rolls........

I had cook this dish for my boys when they were small kids. As they usually dislike eating fish especially the whole fish, I have to spend my time picking out the flesh from a cooked fish whenever I wanted them to eat fish or else they would not even touch it. So this great idea of camouflage by presenting the fish meat in pretty egg rolls definitely won the battle of them having some fish in their diet. They really love it when eaten with a dipping of their favourite sauce like mayo and tomato sauce.

So few days ago, I scrap out the meat from some pieces of cut up fish which I think will not go well with my fussy eaters and made these eggy rolls again. Here is how I do it. I never weigh anything when I cook this, so here are just my approximate figure of the ingredients used.....

Ingredients:

4 to 5 eggs - beaten and season with salt and pepper

100 g fish meat - minced

50 g prawn meat - minced

2 tbsp chopped spring onion

2 tbsp chopped mushroom (dried or button mushroom)

1 tbsp chopped carrots

1 tsp cornflour

1 tsp sesame oil - optional

1 tsp ikan bilis granules or fish stock

Salt and pepper for seasoning

Frying egg skin.............


Method:

Heat up a non-stick pan oiled slightly and pour in a few spoonful of beaten eggs swirling the eggs round the pan to cover the whole pan speading the egg thinly over the pan. Fry for a min and turn over the other side to cook. When cooked, place the egg skin on a plate to cool. Then continue this process with the rest of the eggs. Can make 3 pieces. Leave aside to cool.


The fish paste mixture.............

Then mixed together the fish paste, prawn paste, and the rest of the ingredients. Spread it on the cooled egg skin evenly and roll up tightly. Place the rolls on a heat proof plate and steamed for about 7 to 8 minutes. Cooled and cut crosswise and serve with chilli or tomato sauce.

Spreading the mixture evenly on egg skin. Chopped mushroom can be spread on top or mix together with paste.......

The rolls ready for steaming...........