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Friday, April 2, 2010
Fish Lumpia Recipe
We used to have fish lumpia for breakfast or lunch before my husband and I moved out of my mom's house. The maid will buy pre-made fish lumpia at the market or from our neighbor whenever she would make one. As this is the Lenten season and meat is not allowed in the menu, I opted to make one myself. My ingredients are:4 pieces of galunggong (you can use whatever fish you would want for this such as mackerel, tuna, or tilapia)
1/8 tsp salt
enough water to cover the fish
1/4 cup carrots minced
1 medium sized onion minced
1/3 tsp Knorr seasoning
1/8 tsp pepper
pinch of salt
1/2 tbsp vegetable oil
8 pcs lumpia wrapper or egg roll wrapper
1 egg well beaten for sealing
The fish is to be boiled until cooked for 5-10 minutes in water and salt. Remove the fish from the boiling water and let it cool down. Once the fish is cool enough, remove the bones by flaking them. You have to use your hands on this as using a spoon and fork will not work. You have the option of washing your hands well or wearing food handler gloves. If you are still hesitant, then use a pair of small forceps for this purpose.
Once you have removed the bones of the fish, heat the oil in a small skillet. Sweat down the onions and carrots well and add the fish. Add in the seasoning, salt, and pepper and sauté for a minute or two until you see that the seasoning has blended well in the mixture. Place in a bowl and let it cool down for wrapping.
Place 2 tbsp of the mixture at the end of the lumpia or egg roll wrapper closest to you, leaving an inch of clearance at the bottom. Fold that excess wrapper over the mixture and seal with water. Tug the wrapper towards you to make sure that the mixture is tightly wrapped. Roll the wrapper an inch forward and fold the sides toward the center, almost overlapping the mixture. Continue to roll the wrapper until you almost reach the end. Wipe the ends with egg using a pastry brush or your fingers and roll the wrapper forward until it is sealed. Continue to wrap the rest of the mixture and set them aside.
Heat a frying pan with enough oil to deep fry your lumpia. I suggest you use the smallest pan that you have that will accommodate the lumpia. The wider the pan, the more oil you will need to deep fry them. You also have the option of half-submerging them and turning them over, but that will require extra time and the lumpia will get greasy. Heat the oil in medium low until it is smoking. Never heat the oil too much or you will burn the wrapper. Since the filling is already cooked, you only need to fry the lumpia until it is golden brown in color and crispy.
Now, for the sauce. You can have tartar sauce with this, but that will only kill the taste of the lumpia. What we used as a condiment was seasoned vinegar. The vinegar is sharp enough to cut through the grease to eliminate that "umay" factor, but light enough not to over-power the taste of the lumpia as will sweet and sour sauce will do. You will need
1/4 cup cane vinegar
2 tbsp brown sugar
1 shallot or sibuyas tagalog. If you do not have one, then a small piece of red or white onion will do
salt and pepper to taste
1 siling labuyo (optional)
Mix all the ingredients together until the sugar is dissolved. You will need the sugar to soften the acrid taste of the vinegar. Feel free to change the measurements until you get the right taste that is just for you.
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