Fish Rolls

fish Rolls is a kind of Jiangsu cuisine. It is white in color and looks like magnolia flowers.And the fish meat is tender and delicious. Try this low fat Asian-accented fish dish for a delicious dinner. Serve with noodles and snowpeas, or whole grain rice and mixed vegetables. I just couldn’t stopped eating these fish rolls. They were simply yummy.

Recipe: Fish Rolls

Fish Rolls

Fish Rolls

Cook Time: 15 minutes
Total Time: about 20 minutes

Taste: The meat is tender and delicious.

Features: The dish is white in color and looks like magnolia flowers.

Ingredients for Fish Rolls:

100 grams (0.22lb) freshwater fish (preferably grass carp ) meat
1 eggs white
25 grams (0.7oz) ham
3 grams (0.7oz) scallions
25 grams (0.7oz) mushrooms
30 grams (1.1oz) fresh bamboo shoots
10 grams (1.5tbsp) dry cornstarch
3 grams (1/2tsp) salt or to taste
1 gram (1/4tsp) monosodium glutamate (MSG) (See Glossary for an alternative ingredient)
25 gram (1.5tbsp) mixture of cornstarch and water
10 grams (2tsp) oil
100 grams (6tbsp) water

As we have talked before, we prefer to choose the freshwater fishes. In Chinese cuisines, Freshwater fishes from lakes, rivers and ponds have always been preferred over ocean fishes, as the freshwater varieties are thought to have a more delicate texture. If freshwater fishes are hard to come by, fine-textured ocean fish such as perch, grouper or snapper can be substituted.

Method to cook Fish Rolls:

1, Remove the fish’s head, tail and bones. Then put the remainder of the fish on the chopping board with the skin side down and, starting from about 3 cm (1.2in) from the end, cut the fish into fillets of about 3cm (1.2in) long and 6mm (0.23in) wide. Put the fish into the batter of egg white, 2 grams (1/3tsp) of salt, 0.5 gram (1/8tsp) of MSG and 10 grams (1.5tbsp) of cornstarch. Boil the ham until it is done.

2,  Cut the bamboo shoots, mushrooms, ham and scallions into thin shreds of about 3 cm (1.2in) long. Arrange the fish chunks on the chopping board in a horizontal way and, with the fish skin on the rolls on a plate, spread 5 grams (1tsp) of oil over them and steam for 5 minutes after the water reaches boiling point.

3, Put the steamed fish rolls on a plate. Heat the wok and put in 20 grams (1.5tbsp) of oil, 1 gram (1/6tsp) of salt, 0.5 gram (1/8tsp) of MSG and 100 grams (16tbsp) of water. When the soup starts to boil, put in 5 grams (1tbsp) of the cornstarch-water mixture to thicken the soup and then spread the gravy on the fish rolls.

4, Serve with noodles and snowpeas, or whole grain rice and mixed vegetables. I just couldn’t stopped eating these fish rolls.

Tips: Apart from the middle section of the fish used to cook this dish, the other parts that have been cut off can be used to make fish soup to produce two dishes with one fish.

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One Response to “Fish Rolls”

  1. be a mad dog says:

    Thanks buddy. Good site you have here. Have some more websites to point to with a bit more info?

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