Fish Roll Dumplings with Broth


1/3 White Radish, sliced into thick strips, wash with salt

150g Minced Pork

2 Pcs Chinese Mushroom

2 Pcs Water Chestnut

400g Fish Fillet, cut into thin slices

1 Egg, Separate egg and white

Marinate for Pork

¼ Tsp Salt

1 Tsp Soya Sauce

2 Tbsp Shao Xing Wine

1 Egg Yolk

1 Tsp Cornflour

Dash of Pepper

Marinate for Fish Slices

½ Tsp Salt

1 Tbsp Sesame Oil

1 Egg White

1 Tsp Cornflour

Dash of Pepper

Fish Broth

500g Fish Bones

3 Slices Of Ginger

2 Stalk of Spring Onion Stem

1 Tsp Salt

2.5 Cup Water

2 Tbsp Shao Xing Wine

1 Tsp of Sole Fish Powder


  1. Boil a pot of water, blanch white radish with 2TSP sugar for 2mins. Drain away water and lay the strips on the base of a casserole.
  1. Heat 2 TBSP oil, brown ginger and spring onions. Sear fish bones on both sides. Add in shao xing wine, fry for 1min.
  1. Add water, salt, sole fish powder. Leave it to simmer and prepare the rest of the ingredients.
  1. Marinate the pork and fish slices separately. Add in the chopped mushroom and water chestnut into the pork and set aside.

Wrapping Fish Roll

  1. Take a slice of fish, spread it out on your palm. Grab some minced pork and make it into ball.
  2. Put the minced meat onto the extreme end of the fish slice, roll the fish slice to the other end. Continue to do the same until all fish slices are used up.

Cooking the Fish Roll

  1. Lay all the fish roll around the bed of white radish, filling up the whole casserole.
  2. Pour the fish broth through a sieve filling up the casserole.
  3. Cook for medium heat until fish roll is cooked thoroughly for about 5mins.
  4. Garnish with chopped spring onion, serve with sambal chilli and steam rice.