Telur Gulung Ikan Kembung Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Kembung (Mackerel Fish) | 1 whole |
| Daun Salam (Bay Leaves) | For boiling the fish |
| Eggs | 2 whole |
| Gluten-Free Flour | ½ teaspoon |
| Cooked Soft Rice | 2 scoops |
| Carrot (grated) | 1 piece |
| Sweet Corn (grated) | ½ piece |
| Tofu (mashed) | 1 small piece |
| Garlic | 1 clove |
| Shallots | 1 piece |
| Bombay Spice | To taste |
| Nutmeg Powder | To taste |
| Sea Salt | To taste |
| Aluminum Foil | For wrapping |
| Extra Virgin Coconut Oil (EVCO) | For cooking |
Instructions
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Prepare the Fish: Clean the mackerel thoroughly and boil it with bay leaves to eliminate any fishy odor until cooked. Once done, flake the meat and set it aside.
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Make the Omelette: In a bowl, whisk together the eggs, gluten-free flour, and a pinch of salt. Heat a pan and pour in the egg mixture to create an omelette. Cook until lightly browned and set aside.
-
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Cook the Filling: In the same pan, sauté grated shallots and garlic until fragrant. Add the flaked fish, grated carrot, sweet corn, and mashed tofu. Add a splash of water, along with sea salt, nutmeg, and Bombay spice. Stir continuously until the mixture thickens and the water evaporates.
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Assemble the Roll: Take a sheet of aluminum foil and place the cooked omelette on it. Layer with the soft rice and then the vegetable-fish filling. Carefully roll the foil around the ingredients, folding in the edges to seal tightly.
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Rest and Serve: Let the roll rest for about 10 minutes. Cut into slices according to your preference, and serve warm.
Enjoy this delightful Telur Gulung Ikan Kembung as a unique and flavorful dish that showcases the harmony of textures and tastes!
