Chinese · Lunch
Snapper and Tofu Skin Rolls
Steamed rolls of flaked snapper and shiitake bound in softened tofu skin sheets, sliced into rounds and finished with soy, sesame oil and scallion. Served with a fresh chilli-ginger dipping sauce, balancing clean fish sweetness against the chewy, savory wrapper.
$7
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
298Calories
36.2gProtein
11.4gFat
10.8gCarbs
4.3gSugar
1.9gFiber
1180mgSodium
98mgChol
2.1gSat Fat
680mgPotassium
85mgCalcium
2.4mgIron
2.1mcgVitamin B12
6.5mgVitamin C
Goes well with
Crisp White Wine (Sauvignon Blanc or Pinot Grigio)
local
Jasmine Tea
international
pescatarian
protein-rich
low-carb
low-calorie
rich-umami
low-calorie
Instructions
1
Prep
Soften the tofu skin sheet in warm water for 5 minutes until pliable, lay flat on a board and pat dry with paper towel.
2
Prep
Mince the snapper fillet, dice the rehydrated shiitake, grate the ginger, and chop the scallion. Combine all with cornstarch, egg white, sesame oil, soy sauce, salt and white pepper until sticky.
3
Build
Spread the fish mixture along one edge of the tofu skin in a 1-inch log, then roll tightly into a cylinder with the seam tucked underneath.
4
Rest
Chill the roll seam-side down in the refrigerator for 10 minutes until firm enough to slice cleanly without filling squeezing out.
5
Steam
Place the roll on an oiled steamer plate over boiling water on high heat and steam covered for 12 minutes until the tofu skin turns translucent and the filling springs back when pressed.
6
Finish
Let the roll rest 3 minutes on the plate until firm, then slice into 3/4-inch rounds with a sharp knife.
7
Whisk
Combine rice vinegar, sugar and minced fresh chilli in a small bowl, whisking until the sugar dissolves.
8
Plate
Arrange the sliced rolls cut-side up on a plate, scatter with remaining scallion, and serve with chilli dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g snapper fillet
- 30g30g dried tofu skin sheet
- 44 dried shiitake mushrooms
- 2 tsp2 tsp ginger-fresh
- 4 tbsp4 tbsp scallion, plus extra for garnish
- 2 tsp2 tsp cornstarch
- 30g30g egg white
- 2 tsp2 tsp sesame oil
- 3 tsp3 tsp soy-sauce
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white-pepper
- 2 tsp2 tsp rice-vinegar
- 1 tsp1 tsp sugar-white
- 2 tsp2 tsp chili-fresh
