Sunday, December 26, 2010

Egg Fish Roll (Steamed)


I'm done with spicy fish dishes for the time being (Radish Fish Curry, Indian Fish Curry, Pari/Stingray Sambal & Nyonya Fish Sambal). Enough. But I'm not done yet with needling fish flesh in flat omelette. Yep adorable people. I am talking about this egg fish roll steamed. Okay. You want me to say anything more?  Honestly, I'm a boring person today. I can't humour you, I can't anger you, but I sure I think I am needling your hunger now. See you next time. 

Ingredients
Fish Filling
60g/1 piece of mackerel (mash/blend - no bones)
1 stalk spring onion (sliced/shredded)
1 tsp corn flour
Salt to taste

Other Ingredients
2 eggs (lightly beaten with salt and pepper)
2 tbsp oil
Beet root slices (optional)

Method
For fish filling
Mix all ingredients together.
Heat oil and fry beaten eggs as one thin omelette. 
Remove and place on a flat surface.
Spread fish filling on top.
Gently roll omelet all the way through.
Steam for about 10 mins. 
(Note: poke a fork to check if fish is already cooked)
Remove, keep aside and then slice. 
Steam beets with olive and salt to a texture preferred.
Serve with egg roll slices. 

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3 comments:

  1. looks so yummy .. idk cooking but i'll try em fo sure :)

    ReplyDelete
  2. I'm sure we all have our hiccups. Looking back at my old blog photos, I'm just as embarrassed. Hahaha! I still have a lot of rooms for improvements.......

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    ReplyDelete
  3. These sound really interesting, not seen anything similar before.

    ReplyDelete

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