Chongwu Fish Rolls, a beloved snack from Fujian’s Minnan region, are a hallmark of southern China’s coastal cuisine. These delectable rolls feature a tender, crispy exterior made from high-quality fish paste, typically mackerel, eel, or shark, encasing a savory filling of minced pork, shrimp, or vegetables. Known for their soft, chewy texture and umami-packed flavor, they’re a staple in Quanzhou’s culinary scene, celebrated for their unique taste and cultural significance. This recipe guides you through crafting these iconic fish rolls at home, bringing the essence of Fujian’s seafood-rich tradition to your kitchen.
Ingredients
For the Fish Paste
- 1 lb (450g) fresh mackerel, eel, or shark fillets (boneless, skinless)
- 1/2 cup potato starch or tapioca starch
- 1 egg white
- 1 tsp salt
- 1/2 tsp white pepper
- 1 tbsp rice wine (preferably Shaoxing)
- 1/4 cup ice-cold water
For the Filling
- 1/2 lb (225g) ground pork
- 1/4 cup dried shrimp, soaked and finely chopped
- 1/4 cup water chestnuts, finely diced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 2 tbsp green onions, finely chopped
For Cooking
- Vegetable oil for frying
- 1 cup water or seafood stock (for boiling method)
For Serving (Optional)
- Soy sauce with mashed garlic and a pinch of white pepper
- Chili sauce or vinegar for dipping
Equipment Needed
- Food processor or blender
- Mixing bowls
- Steamer or large pot with a steamer basket
- Frying pan or deep fryer
- Slotted spoon or skimmer
- Cutting board and sharp knife
Step-by-Step Instructions
Step 1: Prepare the Fish Paste
Start with fresh, high-quality fish fillets to ensure the rolls’ signature texture. Rinse the fillets under cold water and pat dry. Remove any remaining bones or skin. Cut the fish into small chunks and place them in a food processor. Pulse until the fish forms a coarse paste.Add the potato starch, egg white, salt, white pepper, rice wine, and ice-cold water to the processor. Blend until the mixture is smooth and slightly sticky, about 2-3 minutes. The cold water keeps the paste light and prevents it from becoming too dense. Transfer the fish paste to a bowl, cover, and refrigerate for 30 minutes to firm up.
Step 2: Make the Filling
In a separate bowl, combine the ground pork, soaked and chopped dried shrimp, water chestnuts, soy sauce, sesame oil, grated ginger, sugar, white pepper, and green onions. Mix thoroughly until the ingredients are evenly distributed. The water chestnuts add a subtle crunch, while the dried shrimp enhance the umami flavor typical of Fujian cuisine. Set the filling aside.
Step 3: Shape the Fish Rolls
Lay a clean, damp kitchen towel on your work surface to prevent sticking. Take a golf-ball-sized portion of fish paste (about 2 tbsp) and flatten it into a thin, oval-shaped layer, roughly 4×3 inches, on the towel. You can use wet hands or a spatula to shape it.Place 1 tsp of the pork filling in the center of the fish paste oval. Gently fold the edges of the fish paste over the filling, rolling it into a tight cylinder, similar to a small spring roll. Pinch the ends to seal. Repeat until all the fish paste and filling are used, yielding about 12-15 rolls.
Step 4: Steam the Rolls
Fill a pot with water and bring it to a gentle boil, then place a steamer basket inside. Arrange the fish rolls in the steamer, ensuring they don’t touch to prevent sticking. Steam over medium heat for 8-10 minutes, or until the fish paste turns opaque and firm. This step cooks the filling and sets the rolls’ shape.
Step 5: Fry or Boil the Rolls
You can prepare Chongwu Fish Rolls by frying for a crispy exterior or boiling for a softer texture, depending on your preference.
- Frying Method: Heat 1/2 cup of vegetable oil in a frying pan over medium heat. Fry the steamed rolls in batches, turning occasionally, for 3-4 minutes until golden and crisp. Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.
- Boiling Method: Bring 1 cup of water or seafood stock to a boil in a pot. Add the steamed rolls and simmer for 4-5 minutes until tender. Remove with a skimmer and drain.
Step 6: Serve and Enjoy
Serve the fish rolls hot, either as a snack or part of a meal. Pair them with a dipping sauce made from soy sauce, mashed garlic, and a pinch of white pepper for an authentic touch. For a spicy kick, offer chili sauce or a splash of rice vinegar on the side. The rolls’ soft, chewy exterior and savory filling make them a delightful bite that captures Fujian’s coastal flavors.Tips for Success
- Fish Selection: Mackerel, eel, or shark are traditional, but cod or tilapia can work if sourcing fresh fish is challenging. Avoid overly oily fish like salmon, as they can make the paste too soft.
- Texture Control: Keep the fish paste cold during preparation to maintain its elasticity. If it becomes too warm, it may not hold its shape.
- Filling Variations: For a vegetarian option, replace the pork and shrimp with finely chopped mushrooms and carrots. Adjust seasonings to taste.
- Make Ahead: You can steam the rolls in advance and refrigerate them for up to 2 days. Fry or boil just before serving to retain freshness.
Nutrition Information (Per Serving, Approx. 3 Rolls)
- Calories: 240 kcal
- Protein: 18g
- Fat: 12g (4g saturated)
- Carbohydrates: 10g
- Fiber: 1g
- Sodium: 620mg
- Key Nutrients: Rich in protein from fish and pork, omega-3 fatty acids from mackerel, and small amounts of calcium and iron from dried shrimp and water chestnuts.
Note: Nutritional values are estimates and vary based on exact ingredients and cooking methods.
Prep and Cook Time
- Prep Time: 45 minutes (including fish paste chilling time)
- Cook Time: 20 minutes (steaming and frying/boiling)
- Total Time: ~1 hour 5 minutes
- Servings: 4-5 (12-15 rolls)
Why You’ll Love This Recipe
Chongwu Fish Rolls are a celebration of Fujian’s coastal heritage, blending the ocean’s bounty with meticulous culinary craft. The contrast of the tender fish paste and the savory, crunchy filling makes every bite irresistible. Whether you’re hosting a dinner party or craving a taste of Minnan cuisine, this recipe is a rewarding way to explore Fujian’s flavors. Plus, the rolls are versatile—enjoy them as a snack, appetizer, or even a hotpot ingredient.Bringing Fujian to Your TableRecreating Chongwu Fish Rolls at home is a journey into the heart of Fujian’s Minnan cuisine. The process, while hands-on, is deeply satisfying, and the result is a dish that’s both authentic and adaptable. Whether you fry them for a crispy finish or boil them for a softer bite, these rolls embody the light, flavorful essence of Fujian’s culinary tradition. So, gather your ingredients, channel your inner Fujianese chef, and savor the taste of Chongwu’s coastal delight!
