Fish Rolls with Hoisin Chili Dipping Sauce

Updated: Mar 14, 2019

Yield: Serves 5-6


3 Eggs make about 6 small fish rolls

6 Sheets of roasted nori or seaweed

½ pound Fish paste or half a box of frozen fish paste

1 Red chilli deseeded and chopped into tiny bits

1 stalk Scallions chopped into tiny bits

¼ tsp Sesame oil

3 dashes White pepper powder

1/8 tsp Salt

1 tsp Japanese mirin *optional

Rasa Malaysia Special Hoisin Chilli Dipping Sauce

3 tbsp Lee Kum Kee hoisin sauce

1 tsp Chili garlic sauce


1. Defrost the frozen fish paste and add in chopped chili, scallions, sesame oil, and white pepper. Blend well and set aside. Beat the eggs and add mirin plus salt. Heat up a non-stick plan (9.5 inch diameter pan) and make about 6 thin omelets. Set aside the omelets and let cool.

2. Transfer an omelet onto a dry and clean chopping board. Lay a piece of roasted seaweed or nori on top of the omelet. Cut the edges of the seaweed sheet off so they match the shape of the omelet perfectly.

3. Then, spread a thin layer of the fish paste evenly on top of the roasted seaweed sheet and roll the omelet up firmly. Seal the omelet with the fish paste so the fish roll is nice and tight. Repeat the same for the remaining omelets.

4. Transfer the fish rolls onto a plate and steam in hot boiling water for 8-10 minutes or until the fish paste fillings turn opaque. Cut the fish rolls into small pieces and serve immediately with the hoisin chili dipping sauce.

Rasa Malaysia Special Hoisin Chilli Dipping Sauce

1. Mix the sauces together. If it’s too salty or spicy, add 1 or 2 tablespoons of boiled water to dilute it to fit your taste.