HOW TO MAKE FISH ROLL
Ingredients:
(Fish roll dough)
1/3 teaspoon baking powder
1/4 teaspoon yeast
3 tablespoons sugar
3 tablespoons butter
Warm water
Pinch of salt
3 cups flour
(Fish roll filling)
1 fresh fish (titus)
2 medium size onion
1 teaspoon curry powder
Fresh chilli pepper to taste
1/4 teaspoon garlic powder
Vegetable oil for frying
Salt to taste
2 teaspoon Chili powder
1 knorr cube
Procedures:
1. Pour yeast and sugar into warm water and set aside.
The yeast here helps to give it an inner fluffy texture without drying out.
2. Combine flour, baking powder, butter and salt in a bowl. Add yeast mixture to the flour mixture to form a flexible dough. Cover bowl to stand for 30 minutes
3. Place rinsed fish in an empty pot. Add pureed onion, salt to taste, curry, garlic and chilli powder. Add little water and leave to cook for 10 minutes.
3. Remove the fish from the stock and remove bones. Crush and mash-up the fish and set aside.
4. Heat 4 tablespoons of vegetable oil in a pot and add the crushed fish. Add blended pepper, onion, and seasoning cube and stir fry the content for 5 minutes on low heat and set aside.
5. Divide dough into sizeable pieces of the ball, take one ball of dough and roll it out with a rolling pin. Add the fish filling and roll up. Seal the rolls with a fingertip dipped in water/flour mixture, and rub the rolls at the edges.
6. Fry until golden brown.
7. Remove from the oil and drain on a paper towel placed in a sieve.
HOW TO MAKE FISH ROLL
Ingredients:
(Fish roll dough)
1/3 teaspoon baking powder
1/4 teaspoon yeast
3 tablespoons sugar
3 tablespoons butter
Warm water
Pinch of salt
3 cups flour
(Fish roll filling)
1 fresh fish (titus)
2 medium size onion
1 teaspoon curry powder
Fresh chilli pepper to taste
1/4 teaspoon garlic powder
Vegetable oil for frying
Salt to taste
2 teaspoon Chili powder
1 knorr cube
Procedures:
1. Pour yeast and sugar into warm water and set aside.
The yeast here helps to give it an inner fluffy texture without drying out.
2. Combine flour, baking powder, butter and salt in a bowl. Add yeast mixture to the flour mixture to form a flexible dough. Cover bowl to stand for 30 minutes
3. Place rinsed fish in an empty pot. Add pureed onion, salt to taste, curry, garlic and chilli powder. Add little water and leave to cook for 10 minutes.
3. Remove the fish from the stock and remove bones. Crush and mash-up the fish and set aside.
4. Heat 4 tablespoons of vegetable oil in a pot and add the crushed fish. Add blended pepper, onion, and seasoning cube and stir fry the content for 5 minutes on low heat and set aside.
5. Divide dough into sizeable pieces of the ball, take one ball of dough and roll it out with a rolling pin. Add the fish filling and roll up. Seal the rolls with a fingertip dipped in water/flour mixture, and rub the rolls at the edges.
6. Fry until golden brown.
7. Remove from the oil and drain on a paper towel placed in a sieve.
