A delicious and crispy fish roll made with a flavorful fish filling and a smooth, firm dough.
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Season the fresh mackerel fish with half of the onion, half teaspoon garlic powder, curry powder, thyme, half seasoning cube, and salt to taste. Add a little water and let the fish boil until soft and fully cooked.
Take out the fish from the stock and leave to cool. Pick out the bones from the fish and mash well with the back of a fork. If using canned fish, simply mash it and set aside.
Heat up about two tablespoons of vegetable oil. Add the remaining onions (minced/grated) and garlic powder. Stir fry until the onion is translucent.
Add the grated carrot, stir fry for 5 seconds, then add the mashed fish, pepper (if you like some heat), the remaining seasoning cube, and taste for salt. Stir fry for a few seconds until the flavors are well combined. Transfer to a bowl and leave to cool.
In a large bowl, pour in the flour, baking powder, sugar, and salt and mix well. Add the margarine and mix until crumbly. Add the egg and mix thoroughly. Gradually add water until the dough comes together and is workable.
Flour your work surface and knead the dough until you get a smooth but firm dough, about 2 to 3 minutes. Let the dough rest for 5 minutes.
Place the dough on a table and cut out a bit. Using a rolling pin, roll out the small dough until it’s flat and then cut to form a rectangular shape.
Add the fish filling and fold/roll the dough and seal tight. Keep rolling it until you get your desired length. Repeat the process for the remaining dough and set aside.
Heat up a pan of oil until hot (not smoking hot) and gently place the fish rolls into the hot oil. Fry the fish roll on low heat until it’s crispy and brown.
To know if the oil is ready for frying, simply place a pea size of the dough into the oil. If it turns brown, the oil is ready. Serve and enjoy!
If you are allergic to carrots, you can omit them from the filling.
Ensure the oil is not too hot to prevent the rolls from burning.
What is the best way to store leftover fish rolls?
To store leftover fish rolls, allow them to cool completely, then place them in an airtight container. You can refrigerate them for up to 3 days. For longer storage, consider freezing them. Wrap each fish roll tightly in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2 months. When ready to eat, reheat in the oven for a crispy texture.
Can I use a different type of fish for the fish roll recipe?
Yes, you can substitute fresh mackerel with other types of fish such as salmon, cod, or even canned tuna. Just ensure that the fish is well-seasoned and cooked properly before mashing it for the filling. This allows you to customize the flavor of your fish rolls according to your preference.
What are some good side dishes to serve with fish rolls?
Fish rolls pair well with a variety of side dishes. Consider serving them with a fresh salad, coleslaw, or a dipping sauce like tartar sauce or spicy mayo. You could also serve them alongside steamed vegetables or fries for a more filling meal.
Is this fish roll recipe suitable for a gluten-free diet?
The traditional fish roll recipe contains flour, which is not gluten-free. However, you can substitute regular flour with a gluten-free flour blend to make it suitable for a gluten-free diet. Ensure that all other ingredients, including seasonings and fillings, are also gluten-free.
How can I make the fish roll filling spicier?
To make the fish roll filling spicier, you can increase the amount of hot pepper used in the recipe. Additionally, consider adding chopped fresh chili peppers or a dash of cayenne pepper for an extra kick. Adjust the spice level according to your taste preferences.
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