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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Flavours of Spring
Red Grouper
/g
900.0 g
0%
Coriander Leaves
/g
10.0 g
0%
Red Carrot
/g
50.0 g
0%
Dried Mushroom
/g
50.0 g
0%
Japanese scallops
/g
150.0 g
0%
Pumpkin without Skin
/g
200.0 g
0%
Cooking Cream
/g
50.0 g
0%
Knorr Golden Salted Egg Powder 800g
/g
50.0 g
0%
Points
Curry Leaves
/g
5.0 g
0%
Chillies
/g
3.0 g
0%
Salt
/g
9.0 g
0%
White sugar
/g
9.0 g
0%
Pepper
/g
1.0 g
0%
Sesame Oil
/tsp
0.5 tsp
0%
Potato Starch
/g
180.0 g
0%
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Flavours of Spring
-
Red Grouper 900.0 g
-
Coriander Leaves 10.0 g
-
Red Carrot 50.0 g
-
Dried Mushroom 50.0 g
-
Japanese scallops 150.0 g
-
Pumpkin without Skin 200.0 g
-
Cooking Cream 50.0 g
-
Curry Leaves 5.0 g
-
Chillies 3.0 g
-
Salt 9.0 g
-
White sugar 9.0 g
-
Pepper 1.0 g
-
Sesame Oil 0.5 tsp
-
Potato Starch 180.0 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.
