Wednesday, May 28, 2008

Fish Paste Meat Rolls

This is one of those dishes that everyone at home will eat. There are many ways to cook this.
What is shown here uses fish paste. If you have more money to spare, you can buy prawns, grind them into paste and use that instead. It worked well using sotong (squid) too.

Instead of having asparagus, you can have carrot stick, celery stick, bell pepper, etc or all of it in it. It all depends what you like or for my case what my kids like.

If you chose to have the vegetables in the roll, you don't even have to add extra vegetable in the sauce. In fact, I don't even have the sauce if the kids are not eating.

I have baked what you see here. You can pan fry it with a little oil and for a healthier choice, you can steam it.

You can come out with many different ways to do this just using the concept of this dish and it's not that difficult to make this as well.

  • 150g Fish Paste
  • 8 slice thin Lean Meat (get either meat for shabu shabu or use a tenderizer to pound it thin)
  • 16 Thai Asparagus
  • Salt and pepper
  • 1/2 tablespoon Chinese Cooking Wine
  • a little oil
  • Carrot and Baby corn, sliced
  • 1 clove Garlic, minced

  • 150ml Broth
  • Salt and Pepper
  • Cornflour Mixture

How to do it:
  1. Season fish paste with wine, salt and pepper.
  2. Lay down pork and spread fish paste evenly.
  3. Place two asparagus on one end and roll up.
  4. Spread oil sparingly on the meat.
  5. Put the loose end down on a oven proof dish.
  6. Bake in oven for 10 minutes or till cooked.
  7. Set aside.
  8. Heat wok with a little oil.
  9. Stir fry garlic till fragrant.
  10. Add in the vegetables and stir fry for 1 minute.
  11. Add in the broth and bring to a boil.
  12. If you want your vegetables to be softer, reduce heat to a simmer and cover the wok.
  13. Cook till the vegetables are soft to your desire.
  14. Add salt and pepper to taste.
  15. Thicken with cornflour mixture.
  16. Pour sauce over the meat rolls and serve.
  • Click HERE for printer-friendly version of an original recipe.


  1. Hi there, you have been tagged. Please check it out my blog. :)

  2. i try rollign with pork slice but never with fish paste together as well..
    will give this a try!
    thank you for ur inspiration

  3. Rei,
    Thanks for the tag but I'm sorry I really don't have the time to do tags. Hope you understand.

    Hope you will like this.

  4. hi wokkingmum, can you share what type of chinese cooking wine that you used? sorry.. quite blur here. I remembered saw this "Hua Tiao" at supermarket, is it those type? or best you can let me know your preferred brand? :) TQ

  5. Anonymous, I use either Pagoda or Plum Blossom brand 绍兴花雕酒. You should be able to get it at any supermaket. :)

  6. Hi, Can i use Bacon back strips (those prepack sold in supermarket) to substitute with the lean meat? I will probably have to then adjust the seasonings alittle different from bacon back strips are a little on the salty side.. Will use HCP to pan fry these. Hope to hear from you! Anna

  7. Anna, sure you can! Something similar will be ... Just don't season the fish paste with salt anymore. Have fun cooking!