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Flavours of Spring

  • Red grouper 900 g
  • Coriander Leaves 10 g
  • Red Carrot 50 g
  • Dried Mushroom 50 g
  • Japanese scallops 150 g
  • Pumpkin without Skin 200 g
  • Cooking Cream 50 g
  • Curry Leaves 5 g
  • Chillies 3 g
  • Salt 9 g
  • White sugar 9 g
  • Pepper 1 g
  • Sesame Oil 0.5 tsp
  • Potato Starch 180 g
  1. 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.
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