• Prep Time -
  • Cook Time -
  • Serving For 2-4 people
  • Difficulty Normal

Recipe Description

Fish paste is one of the most difficult culinary ingredients to make from scratch. I remember as a kid watching my parents’ numerous attempts to make it at home. They got tips and advice from different people on the best fish to use and also techniques for the elastic character of fish paste. It was a tricky ingredient to master especially since there’s so much science behind aligning and stretching the proteins to achieve that ideal bouncy texture.

The type of fish used is also important when making fish paste because you’ll have to consider how bony the fish is besides the flavour and texture that the fish contributes to the paste. The preferred fish are usually mackerel or tenggiri, wolf herring or ikan parang, and amberjack or ikan tauhu.

Fortunately for us now, fish paste is readily available at any market fishmonger or from the frozen section of most supermarkets, and we no longer have to make it ourselves. This recipe is one of the fish paste dishes that I used to enjoy as a kid, not only because of how attractive it looked on the plate but also the flavour and texture of all the combined ingredients.

Although most recipes call for scallions or spring onions, we can substitute the green with chives, cilantro or parsley. The chilli, although seeded, may scare some children into thinking that it will be spicy, so you may also substitute it with carrots, crab sticks or ham instead. If you have a square frying pan, use it so that you get a more even log when rolled. If not, a round frying pan, preferably non-stick will work as well. Because of the size of my square frying pan, this recipe yielded only one omelette. If you have a smaller frying pan, you can probably get two omelettes and you’d have to apportion the filling accordingly.

Regardless of how big or small your log may be, the slices must be no thinner than one centimetre or the spirals will unravel. After slicing, arrange the spirals on a dish and serve warm with rice or porridge, or cold as an appetizer.

Recipe Ingredient

  • 150g fish paste
  • 1 red chilli, finely diced
  • 1 stalk scallion, finely diced
  • 2 large eggs, beaten
  • ¼ tsp salt
  • ¼ tsp white pepper
  • ¼ tsp sesame oil
  • 1 tbsp cooking oil


  1. Mix diced chilli and scallions into the fish paste and stir until combined, then set aside.
  2. Beat the eggs with salt, pepper and sesame until well mixed. Heat oil in a non-stick frying pan over medium and pour in the eggs. Fry the omelette until firm, then flip over and fry the other side. When cooked, transfer the omelette onto a cutting board.
  3. Spread the fish paste into an even layer on top of the omelette. Then starting from one end, roll the omelette into a log, encasing the fish paste inside in a spiral pattern.
  4. Steam the omelette log over medium heat for about 8 minutes until cooked. To test for doneness, pierce a skewer into the log and if the skewer comes out clean, the fish paste is fully cooked.
  5. Cut the log into 1-centimetre-thick slices to reveal the spirals. Serve immediately as a side dish with rice or on its own as an appetiser.

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