July 2, 2011

Steamed Egg with Fish Paste

Beside rice, egg is another practical ingredient in most Chinese household. Whenever we have an extra guest for dinner, we'd fried some eggs to add to the meal. This is another of my favorite dish that my mother used to make for us. She would prepare this quite often for us whenever a particular fish (ikan kurau) is in season to make fish paste. She would filet the fish and then minced the flesh on a wooden chopping board until the paste is smooth and bouncy to touch. This dish is easy enough to make nowadays, as fish paste is readily available in Asian supermarkets.
2 eggs, beaten
½ lb fish paste
1 stalk spring onions, chopped
salt and pepper to taste
oil for frying
1. Season eggs with salt and pepper. Heat a shallow pan with some oil, and make 2 thin omelettes and cooked on both sides. Remove and set aside to cool.
2. In a bowl, mix fish paste with spring onions, and season with salt and pepper. Spread paste evenly on cooked omelettes and roll up to form a log.
3. Bring a steamer with water to a boil and steam and cook fish rolls for about 8-10 minutes. Remove from heat and let it cool before slicing. Serve with rice and chilli sauce.
Printable Recipe

1 comment:

Quirky Jessi said...

I've never had fish paste before, but these rolls look good and sound like they're pretty easy to make. :)