FISH ROLLS | How To Make The Best Fish Rolls | Step By Step Recipe

fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based option, while canned tuna is budget-friendly.

rice paper wrappers

🥗Healthier: nori sheets

💰Cheaper: tortillas

Nori is low-calorie, and tortillas are often more affordable.

peanut sauce

🥗Healthier: hummus

💰Cheaper: soy sauce

Hummus is lower in calories, while soy sauce is cost-effective.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs have a longer shelf life, and frozen herbs are often cheaper.

Shred some carrots.

Cut off some leeks or green onions.

Chop off some parsley.

Mince some garlic.

Finely chop about a cup of onions.

Open and drain 2 cans of sardines in oil, removing any chunks of pepper.

Heat a pot on high heat and add 1 tablespoon of oil.

Saute the chopped onions until they soften.

Add minced garlic to the onions and stir for about a minute.

Add shredded carrots to the pot and stir.

Add a little more oil if needed.

Add chopped green onions and minced parsley, reducing heat to avoid browning the herbs.

Push the vegetables to one side and add the sardines, mashing them with a wooden spoon without making them too mushy.

Mix the sardines with the vegetables.

Add 1/4 teaspoon of ground white pepper and 1/4 teaspoon of chicken bouillon powder, tasting to ensure seasoning is correct.

Let the filling cool down while making the dough.

Measure 3 cups of flour into a bowl.

Add 1/4 teaspoon of baking powder and 1/4 teaspoon of salt to the flour.

Add 4 tablespoons of salted margarine and 2 tablespoons of sugar to the flour.

Rub the dry ingredients with the margarine until it resembles fine breadcrumbs.

Add 1 cup of water and mix to form a dough.

Transfer the dough to a floured surface and knead, adding flour gradually until the dough is not sticky but pliable.

Cover the dough with plastic wrap and let it rest for 10 minutes.

After resting, dust the dough with flour and mold it again.

Cut a portion of dough about the size of a golf ball and roll it out slightly.

Add a generous portion of filling to the rolled out dough, folding it over the filling and pinching the sides to secure it.

Repeat the process for the remaining dough.

Heat oil for deep frying.

Gently lower the fish rolls into the hot oil, frying in batches without overcrowding the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens