Ingredients:
400 g of cleaned fish fillet
1 teaspoon of salt
1/2 teaspoon of white pepper
1/2 teaspoon of sesame oil
3 tablespoons of cornstarch
1 piece of fresh lemongrass
1 tablespoon of oil
1/2 cup of dried shrimp flakes
1/2 cup of finely chopped onion
1 1/2 cups of cooked Japanese rice
1 tablespoon of soy sauce (shoyu)
For frying:
3 tablespoons of peanut oil
Ingredients:
400 g of cleaned fish fillet
1 teaspoon of salt
1/2 teaspoon of white pepper
1/2 teaspoon of sesame oil
3 tablespoons of cornstarch
1 piece of fresh lemongrass
1 tablespoon of oil
1/2 cup of dried shrimp flakes
1/2 cup of finely chopped onion
1 1/2 cups of cooked Japanese rice
1 tablespoon of soy sauce (shoyu)
For frying:
3 tablespoons of peanut oil
Preparation:
1
Grind the fish in a processor and season with salt, pepper, sesame oil, and cornstarch
2
Steam the lemongrass until tender, then chop it into small pieces
In a medium pan, heat the oil over medium heat
Add the lemongrass, dried shrimp flakes, onion, and cook for 1 minute
3
In a bowl, mix the cooked rice with the fish mixture and soy sauce
On a flat surface, place a sheet of plastic wrap and spread the fish mixture on top
Mold into a 20x30 cm rectangle
Place the rice on top of the fish, leaving a 1.5 cm border on each side
With the help of the plastic wrap, roll up the filling to enclose the rice
Close the ends of the plastic wrap
4
Cook the roll in steamer for 30 minutes or until firm
Remove from heat and let cool
Cool further by refrigerating for two hours
Heat the oil over high heat
Remove the plastic wrap and cut the roll into 1.5 cm thick slices
Fry the slices until golden brown
Drian on paper towels and serve immediately.
