Flavours of Spring
Succulent seafood gets a twist in this dish of grouper and scallop seasoned to perfection. The sweet meat of the grouper is mixed with Japanese scallops, encased in fish skin, and fried to a golden roll of goodness you just can’t get enough of.
Ingredients
Flavours of Spring
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Red Grouper 900 g
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Coriander Leaves 10 g
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Red Carrot 50 g
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Dried Mushroom 50 g
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Japanese scallops 150 g
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Pumpkin without Skin 200 g
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Cooking Cream 50 g
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Curry Leaves 5 g
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Chillies 3 g
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Salt 9 g
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White sugar 9 g
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Pepper 1 g
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Sesame Oil 0.5 tsp
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Potato Starch 180 g
Preparation
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Flavours of Spring
- Cut the fresh red grouper into slices. Separate the skin and fish meat. Set aside the skin for later use.
- Add the other ingredients into the fish slices and Japanese scallops. Mix well with other seasoning. Set aside for later use.
- Lay out cling wrap on the table and place the fish skin on top of it. Spread the mashed fish paste on it then roll it into a cylinder.
- Steam the pumpkin till soft, add in cooking cream, salted egg powder until evenly. Set aside as sauce.
- Steam the fish roll for 15 minutes.
- Put the fish roll, coat with corn flour. Pan fried fish roll till golden brown.
- Drizzle the special homemade sauce onto the fish roll. Ready to serve.
