FISH ROLL

Have you ever tasted an awful fish roll? Let's take it further, have you eaten a fish roll that has no iota of fish filling in between? Honestly, when I started typing and doing my experiment on this recipe I thought of not making this time immemorial snack indigenous to a particular region.
Fish roll is highly flavourful but it can be very disappointing when you say you buy fish roll and then you cut through and find absolutely nothing in between.

Funny enough you'll observe that only the two edges of the roll is stuffed with fish filling while the centre is left void. On this experience, that won't be the case should we, as well, tell those who engage in such that it's unfair to consumers. They deserve quality at all times if it will take you to increase price just to dish our quality, please do. 😊

However, there's a reason its called fish roll. The filling is encapsulated in a flaky shortcrust pastry which is rolled around the filling let me break it down.

 Simply roll out shortcrust pastry, add in the filling and fold by rolling in a special technique which is quite fascinating. No cause for alarm we will be going through the 101 of folding fish rolls in the procedures highlighted below. This snack has no limitation you can serve it as an appetizer, with any sauce of your choice, you can also enjoy during tea break / brunch.

Now, let's cook!

INGREDIENTS: (10-12 rolls)

Pastry / Dough

 2 cups flour
1 1/2TBSP sugar
1tsp yeast / baking powder
1/2cup warm water
4TBSP melted butter
1 egg
1/4tsp salt
1/4tsp mixed spice

Fish roll sauce / filling

I can sardine or geisha
1/2cup diced onion
2-3TBSP Pepper blend
Cayenne pepper (optional)
1tsp Mixed spice (that contains: curry powder, thyme, parsley etc.)
2 dash Soy sauce (optional)
1/3tsp Salt
Veg. Oil for frying rolls

STEPS / PROCEDURES:

Make dough

Step 1: pour over warm water, yeast and leave to proof for like 3-5minutes.

Step 2: To already measured flour, add sugar, salt, mixed spice and combine.

Step 3: Add egg, melted butter and proofed yeast. Knead till it all comes together and forms a stretchy dough. Cover and leave to rest for 30minutes.

TD's Tip: The water should be warm not hot you need to take all necessary precautions when dealing with hot water. I will advice you use a large bowl with lid but if you don't have, you can always use cling film to cover the dough. Also every ingredient measured was leveled.


Make fish filling.

Step 4: In a sauce pan placed on heat, add sardine / geisha, add onion, mixed spice, pepper blend, soy sauce and salt. Stir till it's well combined.

Step 5: Add some water to loosen it up and bring to simmer for 2-3minutes.

TD's Tip: Taste at every process to ensure the taste is perfect and not salty because soy sauce is on the salty side so taste before adding salt. Add some extra parsley or spring onions for colour.

Assemble rolls | Rolls folding 101


Step 6: Portion the dough into 10-12 equal parts.

Step 7: On a lightly floured surface, roll out a portion, add fish filling about 1/2TBSP , overlap the filling with the end of the rolled pastry. To enclose filling, pinch inward to cover the filling. Then roll till it's fully covered and firmly wrapped.

Step 8: Repeat same process for each portion.

Fry on a low heat till it's golden brown. Serve!

TD's Tip: It is essential to enclose every wrap firmly to avoid spilling when frying. Take all necessary precautions when frying.


Bon appetite!