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Fish Rolls with Fresh Mushrooms

Preparation Time:   20  (mins)
Cooking Time:   12  (mins)
Cooking Method:   Pan-fry
Cook level:   Normal
Serving Size:   4  (person)

Chef Recommendation

Fresh fish 250 g [1 pc, Garoupa or Mandarin fish]
Soft bean curd/Soft tofu 1 pc [cut into 8 pieces]
Cauliflower 1 pc [cut into 8 pieces]
Ling Zhi mushroom(s) 40 g
Enoki mushroom(s) 40 g
Butter a little
Rib Sauce 50 g [1 pack]


Egg white 1 tbsp
Corn starch 1/2 tsp
Sugar 1/4 tsp
Salt 1/8 tsp

  1. Fillet the fish and into 8 butterfly slices.
  2. Mix fish slices with marinade.  Stir-fry the two mushrooms with butter for a short while.  Set aside.
  3. Cook cauliflower.  Arrange on a serving plate.
  4. Wrap mushrooms with fish slices to make fish rolls.  Pan-fry until done.
  5. Pan-fry soft bean curd until both sides are golden yellow.   Arrange by the side of cauliflower. Put fish rolls on bean curd. Heat through Lee Kum Kee Sauce For Fried Cod Fillet and pour over fish rolls.

    Note: This recipe is provided by Super Star Group - the chef of Central shop Chung Man Poi.

Tag: Fish, Sauce for fried cod fillet

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