Lumpiang isda

Already-cooked fish, so a cooler oil and a shorter fry than any meat lumpia.

Fish. Not vegetarian — contains fish.

Ingredients

• 600 g firm white fish fillet
• 1 onion and 6 garlic cloves, finely chopped
• 4 spring onions, finely sliced
• 1 thumb ginger, grated
• 2 tablespoons calamansi juice
• 2 teaspoons salt
• 24 lumpia wrappers
• 2 tablespoons oil, for the filling
• oil, for deep frying

Method

1. THE FISH IS COOKED BEFORE IT IS ROLLED, which changes the frying: there is nothing inside that needs heat, so the oil is cooler and the fry is shorter than for pork.
2. Steam or poach the fish 8 minutes, then flake it and PAT IT DRY. Wet flakes make a wrapper tear.
3. Soften the onion, garlic and ginger in the oil, add the fish, calamansi and salt, and turn it over gently twice. Do not mash it to paste.
4. Stir the spring onion through off the heat and cool completely.
5. Roll a little looser than usual -- the filling has no give, and a tight roll splits.
6. Fry at 160C for 2 to 3 minutes, to golden only. Hotter and the delicate filling dries out before the wrapper is ready.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes