Lumpiang Isda or Fish Lumpia is a healthier and cheaper alternative to lumpiang Shanghai which uses ground pork as the main ingredients. I have been cooking this lumpia fish version for sometime now. Fried spring rolls whatever the filling is one of the popular and favorite Pinoy food that is usually served at parties. They are troublesome to prepare because of the added rolling procedure but they are ideal as party food. Fried lumpias are also loved by most kids. For my fish lumpia I used galungong but any firm flesh fish will do. The fish has to be poached first for easier flaking. It has to be sautéed also with garlic and onion to remove the fishiness. Here is how I cooked my lumpiang isda.
Ingredients:
Ingredients:
1 kilo galungong or any firm flesh fish
1/2 head garlic, crushed
1/2 head garlic, finely chopped
2 medium size onion, finely chopped
1 small size singkamas, finely diced
1 medium size potato, finely diced
1 medium size carrot, finely diced
1 bundle kinchay chopped
1 large size egg, beaten
3 tbsp soy sauce
salt and pepper
spring roll wrappers
cooking oil
Cooking procedure:
1/2 head garlic, crushed
1/2 head garlic, finely chopped
2 medium size onion, finely chopped
1 small size singkamas, finely diced
1 medium size potato, finely diced
1 medium size carrot, finely diced
1 bundle kinchay chopped
1 large size egg, beaten
3 tbsp soy sauce
salt and pepper
spring roll wrappers
cooking oil
Cooking procedure:
To poach the fish.
Remove and discard head, innards, fins and scales of fish, In a wok pour 2 cups of water, add in crushed garlic and a tablespoon of salt bring to a boil. Add in fish a let simmer for about 1 minute. Removed from wok, drain and let cool down. Discard the poaching water.
To make the filling.Coarsely flake the fish meat and remove and discard fish bones, keep aside. Using same wok sauté garlic and onion until fragrant. Add in the flaked fish and stir cook for 1-2 minutes. Stir carefully to avoid the fish from disintegration. Remove from wok and place in a big mixing bowl, let cool down. Mix in all remaining filling ingredients thoroughly. Season with salt and pepper to taste.
Assembly and frying.
Place 1 tbsp. of filling on one side of wrapper and wrap tightly, secure wrapper by lightly dabbing water on wrapper edge. In a wok deep fry lumpia at medium to low heat for 2-3 minutes or until wrapper turns to crunchy golden brown and the filling is cooked. Serve with sweet and sour sauce or Thai sweet chili sauce.
Remove and discard head, innards, fins and scales of fish, In a wok pour 2 cups of water, add in crushed garlic and a tablespoon of salt bring to a boil. Add in fish a let simmer for about 1 minute. Removed from wok, drain and let cool down. Discard the poaching water.
To make the filling.Coarsely flake the fish meat and remove and discard fish bones, keep aside. Using same wok sauté garlic and onion until fragrant. Add in the flaked fish and stir cook for 1-2 minutes. Stir carefully to avoid the fish from disintegration. Remove from wok and place in a big mixing bowl, let cool down. Mix in all remaining filling ingredients thoroughly. Season with salt and pepper to taste.
Assembly and frying.
Place 1 tbsp. of filling on one side of wrapper and wrap tightly, secure wrapper by lightly dabbing water on wrapper edge. In a wok deep fry lumpia at medium to low heat for 2-3 minutes or until wrapper turns to crunchy golden brown and the filling is cooked. Serve with sweet and sour sauce or Thai sweet chili sauce.
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