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Ingredients
- dace fillet - 300g
- wine - 2 tsp
- carrot - ½
- vegetable - 150g, any green
vegetables
- square-shape laver - 3 sheets
- spring onion - 1 stalk
- garlic - 1 clove
- celery - 1 stalk
Sauce
- water - 3 tbsp
- light soy sauce - 2 tsp
- corn starch
- sugar
- sesame oil
Seasoning
- water - 2 tbsp
- corn starch
- sugar
- pepper and salt - to taste
- sesame oil
Method
- Wash the fillet, cut them into
slices, mince and mix with the seasoning. Stir well until it
turn paste.
- Place the fish paste in fridge
for 30 minutes.
- Peel the carrot, cut the
carrot and celery into strips. Cut the spring onion and the
vegetable.
- Next, spread out the laver,
and put in a suitable amount of the paste. Then put some celery,
carrot, and spring onion on top of the paste; roll and seal with
corn starch solution.
- Continue make the rolls with
the rest of the ingredients.
- Place the rolls on a greased
plate and steam for 5 minutes. Let it cool, then cut into 2in
thick rolls and dish up.
- Boil some water, pour in salt
and oil. Then put the vegetable into the water until it cook.
Place it around the rolls.
- Heat ½ tbsp oil and stir fry
the garlic. Discard the garlic. Add the wine into the oil, then
stir in the ingredients for the sauce.
- Let the sauce boil, then pour
onto the laver. Serve.
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