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[Prep: 20 minutes | Cook: 25 minutes| Serve: 4 | Calories: 320 per serving ]
1- Fish paste, 400g
2- 1 tsp of chicken powder or salt
3- 1 tsp of white pepper flake
4- Dried shrimps, soaked, 2 tbsp
5- Dried scallop, soaked, shredded, 4 pieces
1- 1/2 red bell pepper, core removed, diced
2- Rice crispy, 2 tbsp
3- Parsley flake, 6-8 tbsp
4- potato, peeled, cut into pieces, 250g
1- butter, 1 tbsp
2- milk or hot water, 100ml
3- 1 tsp of chicken powder or salt
.: Sauce mixture :.
1- 1 cane of cream of chicken, 310ml
2- 1 tbsp of butter
3- 1/2 cup of milk or hot water
Combine the Group A ingredients together. Put it aside. Cook the potato in boiling water over medium heat for 25 minutes or until it is soft. Drain it well and add in the Group C ingredients. Mash the potato until it is smooth. Dish it up and put it aside. Combine the sauce mixture and bring it to boil. Put it aside and serve it as dipping sauce.
Divide the fish mixture into 8-10 cone shape. Heat the pan with 1/2 tbsp of oil over medium-high heat until hot. Pan-fry the fish co cone until bottom of the fish cone is golden. Add in 5 tbsp of hot water. Cover and simmer for 6 minutes. Repeat the same step 3 times or until the fish is fully cooked. Roll the cook fish cone into a dish contained parsley flake until the fish is fully covered by the parsley. Top it over the mashed potato. Add the red pepper and rice crispy to garnish. Serve it in hot.
1- You can use the parchment paper to make a cone. Then fill it up with fish paste. It will be easier.
2- Wet your hand and the tools before handle the fish paste. Fish paste won't stick on wet surface.
3- You can replace the sauce with other sweet and sour sauce like ketchup.
4- Cut the potato into small pieces so that it can be cooked faster.
5- Take one fish mixture out and make sure it is full cooked after simmer. If not, repeat the step of adding water and simmer for 1-2 times.
Tony and Karen Kitchen Service Center
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