Fish roll is made by simply filling a sweet or savoury dough with a delicious fish filling then deep-frying. It’s so simple to make and tastes absolutely delicious.
INGREDIENTS
FILLING
- Medium onion – 1, chopped
- Pepper – to taste
- Curry – 1/2 teaspoon
- Thyme – 1 teaspoon
- Sardine/Geisha – 1 can
- Fried mackerel – flaked
DOUGH
- All-purpose flour – 3 cups
- Salt – 1/2 teaspoon
- Baking powder – 1 teaspoon
- Nutmeg – 1/2 teaspoon
- Sugar – 1 to 2 tablespoons
- Butter – 1/3 cup
- Egg – 1
- Water or milk – 3/4 cup
- Vegetable oil – for deep frying
PROCEDURE
FOR THE FILLING
Heat up 2 tablespoons of cooking oil. Add the onion and fry until soften.
Add the pepper, curry, thyme and salt and stir-fry for a minute.
Now, add the canned fish and fry until it’s dry. Remove from heat and stir in the fried fish. Set aside.
In a sizeable bowl, measure out the flour, salt, baking powder, sugar and nutmeg. Mix to combine.
FOR THE DOUGH
Add the butter and use the tips of your fingers to mix it into the flour until it resembles large bread crumbs.
Break in the egg and mix to combine.
Gradually add the milk or water and mix until a dough is formed. Flour your work surface and knead the dough for about a minute. Do not over knead. Cover and allow it rest for 15 minutes.
Cut the dough into 10 to 12 pieces and shape them into balls.
Working with one dough at a time, roll it out into a rectangle and add a bit of the filling. Gently but tightly roll up the dough, dab the end with a bit of water to seal and pinch the edges tight.
Repeat the process for the rest of the dough.
Heat up some oil for deep frying and fry until fish rolls are cooked and golden.
Transfer into a paper-lined tray to soak up excess oil.
Serve and Enjoy!
WATCH THE RECIPE VIDEO
