Nori Meat Rolls

Source : IG @andjani_cen

Recipe : Yum Yum Magazine no. 76 with modification

Ingredients A

1/2 piece tofu skin, divided into 4 pieces

3-4 Nori sheet

6-8 Crab stick / small sausages

1 carrot, cut into 6 strips, blenched

Ingredients B : Ready-bought Fish paste

(if you want to make DIY fish paste see below **)

Ingredients C : Chicken Meat 

250 gr Chicken mince

White pepper

2 stalks spring onion, chopped

ASSEMBLY METHOD :

1. Line a piece of tofu skin on working surface

2. Spread all over the tofu skin with fish & chicken meat filling.

3. Place 1 pc Nori sheet on top

4. Spread all over nori with filling again

5. Arrange carrot and crab sticks on top filling

6. Roll-up

7. Heat up the steamer

8. Steam the nori meat roll for 15 mins in high heat. Let it cool.

9. Heat up oil for deep-frying, deep-fry nori meat rolls until golden brown. Dish and drain.

10. Cut into pieces and serve while hot with chilli sauce.

Ingredients B – DIY Fish Paste ** (OPTIONAL)

500-600 gr fish meat (from 1 kg fresh Tenggiri fish) **

5-6gr / 1 tsp Salt

1 Egg White

10 gr/ 2 tsp corn flour/starch

5-6 pcs ice cube or 5-6 tbsp ice water

Pinch of white pepper

Sesame oil (optional)

  

DIY Fish paste method (see below video)

- Prepare fresh fish, deboned fish meat

- Use a tablespoon to scoop out all the fish meat from fish (make sure no bone left).

- Mixed the fish meat ( you could use hand, chopstick or food processor to do this), add salt and 1-2 ice cube or 1-2 tbsp ice water in the fish meat, keep stirring, mix well. Add more ice cube or ice water again, keep stirring become smoother.

- Add egg white, as you stir, add corn flour & pepper, keep stirring, you will see the fish paste become smoother and become glossier. Set aside.

Video credit to @andjani_cen

Notes :

- ** Not compulsory to use Tenggiri fish. 1 Kg Tenggiri fish, after deboned and scoped will yield approx.. 500-600gr fish meat.

- When about wrapping, please allow the tofu skin have bigger sheet than Nori sheet, so it will secure the roll while steaming..

-  If you are using DIY fish paste, you may add additional ingredients to your chicken meat as follows: 2,5gr (1/2 tsp ) Salt, 15gr ( 1/2 ) Egg-white, 5 gr (1 tsp ) corn flour /starch

- This steamed Nori Meat Rolls can be kept in the freezer for later use.