Fish Roll

Preparation info

  • Difficulty


  • Serves

    4 to 6

    as an appetizer.

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About

These resemble a fish boudin, or sausage. Slices of fish roll make a highly unusual and delicate appetizer served with lemon wedges and roasted salt and pepper. The fish paste is rolled up in sheets of caul fat, which form a light, crisp coating that protects the filling and keeps it moist. The rolls can be made ahead and refrigerated, but wait to fry them until the last minute.


  • 4 pieces fresh caul fat, about 12 by 18 inches
  • 1 recipe Basic Fish Paste
  • Water chestnut powder or cornstarch for dusting
  • 3 cups peanut oil for deep-frying



  1. Spread out one of the pieces of caul fat. Form a cylinder of fish paste about 10 inches long, using about a quarter of the fish paste. Place it near one end of the piece of caul.

  2. Roll it up in the caul, enclosing the ends by turning up the sides as you roll. Repeat to make 3 more rolls.

  3. Caul fat is sticky enough to seal itself. It need not be sealed with egg.

  4. Dust the surface of the rolls with water chestnut powder or cornstarch.

  5. Heat 3 cups oil in a wok to 360 degrees and slide in the rolls one at a time.

  6. Fry them until they are brown (about 5 minutes). The caul fat turns crisp and delicate when fried. (The oil may be strained and used again for deep-frying fish.)

  7. Drain and slice the rolls at an angle into 1-inch pieces. Arrange the slices on a platter with lemon wedges and Roasted salt and pepper for dip-ping.

  • Suggested Beverage: Chardonnay or white Burgundy