Asian - style Family incoming

Steam Fish Roll With Abalone Sauce

Name: Steam Fish Roll With Abalone Sauce
Prep time: PM135.00T
Cook time: PM26.00T
Total time: PM192.00T
Cuisine: Asian - style, Local, Chinese - style
Ingredients: 500 Grams Fish Fillet; 1 Unit Egg White; 1 Teaspoon MAGGI® CukupRasa™; 50 Grams Carrot; 50 Grams Celery; 50 Grams Abalone; 2 Sprigs Spring Onion; 2 Centimeters Ginger; 300 Mililliters Water; 1 Tablespoon MAGGI® Concentrated Chicken Stock; 1 Tablespoon MAGGI® Oyster Sauce; 30 Grams Goji Berries; 15 Grams Cornstarch; 4 Units Dried Chinese Mushroom; 2 Units Chili; 2 Sprigs Coriander Leaves

192Min

Intermediate

Ingredients

10 servings

500 g

Fish Fillet

Egg White

1 tsp

MAGGI® CukupRasa™

50 g

Carrot

50 g

Celery

50 g

Abalone

2 sprigs

Spring Onion

2 cm

Ginger

300 ml

Water

1 tbsp

MAGGI® Concentrated Chicken Stock

1 tbsp

MAGGI® Oyster Sauce

30 g

Goji Berries

15 g

Cornstarch

Dried Chinese Mushroom

Chili

2 sprigs

Coriander Leaves

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Nutrition Value

Energy

86.63 kcal

Carbohydrates

7.28 g

Protein

11.45 g

Fats

1.18 g

Information per serving

Step1

120 Min

Pour enough water into a slow cooker, add in a can of abalone and let it simmer at HIGH setting for 2 – 3 hours to enhance the texture and flavour.

Step2

1 Min

Remove from slow cooker and leave to cool.

Step3

5 Min

To prepare the sauce, boil water, MAGGI® Homemade Chicken Stock, MAGGI® Oyster Sauce and shitake mushroom on the induction cooker. Press START and select MAX.

Step4

10 Min

When stock is boiling, reduce temperature to level 4 –5 and let it simmer. Check if mushrooms are cooked and add more water if mushroom needs to cook longer.

Step5

5 Min

After mushrooms are cooked, add in goji berries and let it simmer for a couple of minutes. Season to taste.

Step6

1 Min

Thicken sauce with corn starch. Keep warm on induction cooker at heat level 1.

Step7

30 Min

Then, cut fish fillet into 13 x 4 cm. Season with egg white and MAGGI® CukupRasa™. Leave aside to marinate.

Step8

10 Min

Cut stuffing in to 4cm strips. Divide vegetable and abalone strips into equal portion per fish. Place vegetable and abalone strips on fish and roll up tightly. Tie fish roll with blanched spring onion to secure.

Step9

1 Min

Fill water tank in Cubie Oven, select HEALTHY STEAM mode and press SET. Set temperature to 150 ̊C and press START.

Step10

1 Min

On a plate, place some julienned ginger and lay a fish roll on it. Arrange all fish roll across the plate.

Step11

1 Min

After preheating the oven, it will beep 3 times and the “√” icon will appear to state that it is preheated.

Step12

6 Min

Place the fish rolls on a wire rack and metal tray in the lower shelf and set 6 minutes before pressing the START button.

Step13

1 Min

After fish is done, remove from oven. Arrange 1 piece of mushroom on each fish. Pour sauce.

Step1 of 13

: Abalone

Pour enough water into a slow cooker, add in a can of abalone and let it simmer at HIGH setting for 2 – 3 hours to enhance the texture and flavour.

Step2 of 13

Remove from slow cooker and leave to cool.

Step3 of 13

: MAGGI® Concentrated Chicken Stock, MAGGI® Oyster Sauce, Dried Chinese Mushroom

To prepare the sauce, boil water, MAGGI® Homemade Chicken Stock, MAGGI® Oyster Sauce and shitake mushroom on the induction cooker. Press START and select MAX.

Step4 of 13

When stock is boiling, reduce temperature to level 4 –5 and let it simmer. Check if mushrooms are cooked and add more water if mushroom needs to cook longer.