Super Tasty Fish Fillet Tofu Rolls

2 large white fish fillets, cut into chunky pieces

200g winter melon, cut into 3-4mm batons

4-6 fresh Chinese chives

6-8 sheets fresh or thawed bean curd skin

1 egg, beaten

The Sauce

2 tablespoons oyster sauce
½ tablespoon light soy sauce
¼ teaspoon sugar
100ml chicken or vegetable stock

1 tablespoon cornflour
1 tablespoon water

PREPARATION

1. Trim the thicker ends from the Chinese chives and blanch in boiling water for 10 seconds to soften. Drain and set aside.
2. Cut the winter melon into even 3-4mm batons so they cook at a similar rate to the fish.
3. Cut the fish fillets into chunky pieces, keeping them thick enough so they do not overcook during steaming.
4. Lay a sheet of bean curd skin flat. Place a few pieces of winter melon and one generous chunk of fish near the base.
5. Brush the exposed surface lightly with beaten egg.
6. Fold over the base, bring the sides in tightly and roll firmly, brushing egg along the seam each time you roll to seal securely.
7. Squeeze gently at the ends to ensure the filling is compact and evenly distributed.
8. Tie each roll with a softened Chinese chive for presentation.

COOKING

1. In a small saucepan combine oyster sauce, light soy sauce, sugar and stock. Bring to a gentle boil.
2. Mix cornflour with water to form a paste and add gradually, stirring until the sauce reaches a light dripping consistency. Do not over thicken.
3. Pour the sauce over the tofu rolls.
4. Steam over high heat or at 100 percent steam for 5-6 minutes until the fish is just cooked through and flaky.
5. Remove carefully and serve immediately while the sauce is still glossy.

School of Wok Tips

• Cut fish into thick chunks so it stays tender during steaming.
• Roll tightly and brush egg along every seam for secure wrapping.
• Keep the sauce slightly loose as it will thicken further while steaming.
• Blanch chives briefly so they bend without breaking.

FAQs

What is bean curd skin?
It is the thin skin that forms on heated soy milk during tofu production and is commonly used in Chinese cooking for its chewy texture.

Can I deep fry instead of steam?
Yes? Deep fry for a crisp exterior, though the texture will be less delicate.

What can I use instead of winter melon?
Courgette or finely sliced carrot can provide a similar crunch if winter melon is unavailable.