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
  • Knorr Golden Salted Egg Powder 800g 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

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.



  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.