Baked Stuffed Fish Rolls


500 g fish fillet (Garoupa or Basa)
100 g shrimp (shells removed)
100 g lean pork
1 tbsp diced cooked ham
3 whole water-chestnut
2 egg
tomato slices, shredded lettuce and parsley to garnish


  1. Cut fish fillet lengthwise into thin slices. Mince shrimp and pork separately. Smash and chop water-chestnut and squeeze away a bit of water.
  2. Beat one egg in a bowl, add 1/4 tsp salt, 1/2 tsp chicken broth mix, 1/2 tsp sugar, a dash of ground white pepper, 3 tbsp cornstarch and mix well. Mix in fish slices.
  3. Place shrimp and pork in a bowl. Add 1/4 tsp salt, 1/2 tsp sugar, 1 tsp light soy sauce, 1 tsp sesame oil, a dash of ground white pepper powder, 1 tbsp cornstarch and mix until sticky. Mix in water-chestnut and ham to make the stuffing.
  4. Stretch out each slice of fish, place one portion of stuffing on it and roll into a cylinder. Brush the surface with beaten egg.
  5. Place all fish rolls in a greased baking tray. Bake in a pre-heated 300ºF oven for about 20 minutes until done. Remove fish rolls to the serving plate. Garnish with lettuce, tomato and parsley. Serve with chili sauce or ketchup on the side.

Source: The Master Chef