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Bean curd sheet 1-2 pcs
Cobia Fish 1 pc (about 1 catty = 600 g)
Cucumber 1 pc
Mushroom 4 pcs
Asparagus 2 pcs
Carrot 1 pc
Bean sprouts 3 taels (about 113 g)
Seasoning:
Salt 1 teaspoon
Sugar 2 teaspoons
Oyster sauce 2 tablespoons
Cornstarch 2 teaspoons
Egg white 1 pc
Vegetable oil 3 tablespoons
Water about 4 tablespoons
1. Cut bean curd sheets into 8 rectangular pieces, each about 8” x 8” (20 x 20 cm). Mix salt, sugar, oyster sauce and 2-3 tablespoons of water into a sauce and divide it into 2 portions. Take fillet from fish and cut into pieces. Mix cornstarch with 1 tablespoon water and add one portion of sauce to marinate fish for 10 minutes.
2. Rinse all vegetables and remove roots of bean sprouts. Shred cucumber, mushroom, asparagus and carrot. Heat the wok with a little oil and sauté mushroom first. Add other vegetables together with the remaining sauce for stir-frying. Stir for a while and drain. Heat the pan with a little oil, fry the fish slightly but not overdoing it to keep it in shape. Set aside.
3. Place some vegetables and fish on a wrapper as fillings. Roll up both sides to form a roll and seal it using egg white. Brush some oil on a plate. Line up the rolls and steam for 5 minutes. Then pan-fry rolls until they turn golden brown. Cut each roll into 2-3 pieces or serve as whole.