These fish paste bean curd rolls are my hubby childhood favourite food. His mother used to make for him whenever there is fish paste around the house. He used to tell me about this dish whenever I bought mackerel fish for making fish paste.
Therefore, I asked my mother-in-law for the recipe during my recent visit home during CNY. This recipe is using flat bean curd sheet as the wrapper. These bean curd sheet need to be fried then soak into cold water (room temperature will do). This is to soften the bean curd sheet before use it for making the rolls.
500g fish meat (Mackerel)
1 tsp salt
5 tbsp ice water
1/4 tsp pepper
1 tsp corn flour
1 tsp sesame oil
2 tbsp chopped fat pork (optional)
2-3 tbsp Oil for frying
1 packet flat bean curd sheet (about 100g)
*cut into manageable sheet (big sheet is required). I cut with scissor into half.
Some ikan billis stock (any stock you like)
1. Chop fish meat until very fine and slowly add in (A) to form into fish paste. Add (B) and stir in one direction until well combined and very sticky. Set aside.
2. Heat up wok. Pour in oil, turn to low-medium heat, add flat bean curd sheet. Fry till golden brown. You might need to move the bean curd sheet front and back to ensure every side of the sheet is well fried.
3. Immediately place the fried bean curd sheet into cold water. This is to soften the sheet for later used.
4. Drain the bean curd sheet. (Just pour out all the water). Now is ready to wrap with fish paste.
5. Transfer each sheet on working surface. Thinly coat the fish paste on the bean curd sheet surface.
6. Gently roll into swiss roll shape. Cut the roll into half if too long.
7. Place the rolls in a steaming plate. Pour in the stock (just about to cover). Steam the rolls on high heat about 5 minutes. Sprinkle with some diced green onion and serve. If you want to keep for future use, keep the rolls in airtight container by layering between with plastic bag. Freeze for up to months. Just thaw in refrigerator several hours before you use it.