Fish Lumpiang Shanghai
Discover the Delight of Fish Lumpia with Locally Sourced Pangasius Cream Dory from FishnChix.ph
If you're a fan of Filipino cuisine or simply love trying new and exciting dishes, then you're in for a treat! Today, we're diving into the world of Fish Lumpia, a beloved Filipino spring roll that's crispy on the outside and bursting with savory flavors on the inside. What makes this recipe extra special is our choice of fish: the locally grown Pangasius Cream Dory from A&L Fishpond and Hatchery Inc.
Fish Lumpiang Shanghai
Rated 5.0 stars by 1 users
Category
Fish & Seafood
Servings
4
Prep Time
30 minutes
Cook Time
15 minutes
Fish Lumpia is a delightful Filipino spring roll that's perfect as an appetizer, snack, or even a light meal. This version of Lumpia stands out by using locally grown Pangasius Cream Dory fillet from FishnChix.ph, ensuring not only the freshest and highest quality fish but also supporting our local farmers and sustainable farming practices in the Philippines.
Ingredients
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500g Pangasius I Cream Dory Fillet Skinless
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8 pieces lumpia wrappers, cut into hald making 12 triangles
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2 stalks celery, minced
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1 medium yellow onion, minced
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½ cup carrots, minced
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¼ cup flat leaf parsley, chopped
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3/5 cup singkamas, minced
½ teaspoon salt
Cooking oil for frying
¼ teaspoon ground black pepper
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1 egg, beaten
1 egg white, beaten
Directions
- Preheat Oven: Preheat your oven to 370°F (188°C).
- Bake Pangasius: Place the Pangasius Cream Dory fillets on a baking tray and bake for 20-30 minutes, or until the fish flakes easily. Let the fish cool after baking.
- Cool and Flake: Once the fish is cool, flake it into pieces and transfer to a bowl.
Sauté Vegetables: Heat 3 tablespoons of cooking oil in a pan. Sauté the minced onion, celery, singkamas and carrots until tender.
- Combine Ingredients: Add the chopped parsley and fish flakes to the pan. Cook for 1 minute. Season with salt and pepper, stir well, and cook for another 30 seconds. Transfer the mixture to a large bowl.
Mix Filling: Add the egg to the bowl. Stir until everything is thoroughly combined.
- Prepare Wrappers: Cut the lumpia wrappers in half to form triangles. Place each triangle on a flat surface with the base at the bottom.
- Fill and Roll: Place 1 to 2 tablespoons of the fish mixture on the lower part of each wrapper. Shape it into a long cylinder and slightly compress it. Fold the sides of the wrapper over the filling, then roll from the bottom to the top. Seal the edge with a little egg white or water. Press to secure. Repeat with the remaining mixture.
- Fry Lumpia: Heat additional cooking oil in a deep frying pan. Fry the lumpia until they are golden brown and crispy.
- Serving: Serve these crispy Fish Lumpiang Shanghai hot, paired with your favorite dipping sauce, such as tangy vinegar with garlic or sweet chili sauce. Enjoy this traditional Filipino treat made special with fresh, locally sourced Pangasius Cream Dory from FishnChix.ph.
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