Steamed Fish Rolls

Steamed Fish Rolls


1 person made this

This is delicious mix of white fish paste and shiitake mushrooms rolled up in a thin egg pancake and steamed before being garnished with shaved bonito.


Serves: 2 

  • 4-6 dried shiitake mushrooms, soaked
  • 1/4 teaspoon salt
  • 1 teaspoon soy sauce
  • 1/2 teaspoon oil
  • 1-2 tablespoons cornflour
  • 1 teaspoon chicken stock powder
  • 2 tablespoons water
  • 3 large eggs, beaten
  • salt to taste
  • 1 tablespoon oil
  • 1/3 of this fish paste recipe
  • 8 small dried prawns, soaked and chopped (or substitute with fresh)
  • 2 spring onions, chopped
  • bonito flakes, as needed

Preparation:20min  ›  Cook:15min  ›  Extra time:10min marinating  ›  Ready in:45min 

  1. Marinade the shiitake mushrooms in salt, soy sauce and oil for 10 minutes, then chop.
  2. Meanwhile, mix together the cornflour, stock powder and water until smooth. Add to the beaten egg and season with salt.
  3. Heat a large frying pan with 1 tablespoon oil over medium heat. Pour in the egg and cook until you get a firm thin egg pancake. Set aside and allow to cool.
  4. Spread the fish paste over the egg. Sprinkle over the prawns and mushrooms, then roll like a sushi roll.
  5. Steam the egg roll for 10 minutes, then slice and garnish with spring onions and bonito flakes.

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