Read below for a quick recipe of this dish.
Cooking fish lumpia requires the extra effort of de-boning the fish. You may use left-over pre-cooked fish or you may steam one just for the purpose of cooking fish lumpia. In my case, I will be using the left-over from the steamed fish I cooked the other night. After de-boning, the rest is just as easy as making pork lumpia.
Ingredients in cooking fish lumpia:
- cooked fish, de-boned
- garlic, crushed and chopped
- onions, chopped
- carrots, chopped
- cabbage, chopped
- Chinese celery, chopped
- soy sauce
- salt and pepper, to taste
Let's start cooking fish lumpia!
1. Mix all the ingredients together - fish, garlic, onions, carrots, cabbage, Chinese celery, pickles, egg and cornstarch.
The cornstarch will aid a binder for all the ingredients. Don't put too much though to avoid a starchy lumpia filling.
Quick tip: Be generous with Chinese celery to make a flavorful fish lumpia.
2. Season it with soy sauce, salt and pepper.
3. Mix them together, evenly.
4. Taste the fish lumpia mix before you start wrapping.
5. Wrap the fish lumpia mix one by one.
6. When all the lumpia fillings are wrapped, ascertain the number of fish lumpia you'll be frying.
7. Freeze the rest; just like what we did in cooking Vietnam-inspired fried chicken. Make sure they don't touch each other inside the container.
8. Deep fry the fish lumpia under medium heat.
9. When golden, remove from pan and let them drain.
10. Serve with hot chili sauce.
Remember me when you cook!