I was rather surprised to see this fish meat snack in Singapore. It is a snack that I am very familiar with because there is a factory from my home town Kuching. Sarawak, Malaysia that produces that. I have first seen this snack for at least more than 10 years and I never bought this for Chinese New Years until this year.
I am unsure who started to combine Nori seaweed with this snack. Nori seaweed is the seaweed used for Sushi. The fish snack were glued together with a piece of seaweed by egg whites. It was either baked or deep fried and currently, air fried. The original fish snack were very chewy but when baked, deep fried and air fried, it became very crispy. Since this had became a popular snack during Chinese New Year, I have decided to prepare this as well.
There are many ways of preparing it. One of the popular way is to put a piece of Nori seaweed on top of the a flat piece of fish snack and baked in the oven at 150 degree Celsius for about 10 minutes. That is a good way as it will shorten the baking time and the snack will be crispy. However, it is rather difficult to serve and store since you will need a container big enough to keep a square piece of snack (about 5 cm by 5 cm). It can’t put in the cookies tray due to its size.
Another way of preparation is to bundle the fish snack stripes with some seaweed. That again have some disadvantages.as the place that was bundled is not easy to get baked (and hence became chewy and not crispy). While all other part become crispy, that particular part becomes chewy..
Taking these two factors into consideration, I told myself that I wanted one that is easy to keep and crispy. Therefore, I have designed mine in this simple pattern for your consideration.
WHAT IS REQUIRED
- Some pieces of Nori seaweed (Note that what you seen in this picture is not the Nori seaweed for Sushi. It is the slightly sweetened seaweed snack that you can eat instantly).
- Some fish snack sheets or fish snack stripes
- One whole egg (Lightly beaten)
STEPS OF PREPARATION
- Pre-heat the oven to 130 degrees Celsius
- Line a baking tray with parchment or baking paper (important, otherwise, you will have difficulty to stir the snacks)
- Take out a piece of Nori seaweed or snack seaweed and brush with the egg mixture. Dip the fish snack sheet (8cm x 16 cm) in the egg and place on top of the seaweed.
- Wrap the sheet seaweed around the fish snack sheet. Use the scissors to cut into small pieces. Bake in the oven for 15-20 minutes. Occasionally stir the snacks. The timing is a guideline. You can continue baking until it is crispy. It is best that you take one piece out, let it cool and try the crunchiness. If it is not crunchy enough, send back to the oven.
This is method 2 of preparation. As friends are complaining that they are not able to get hold of fish snack sheets but only fish snack stripes, you can try this method. The baking time is much shorter but is more laborious.
- Brush the seaweed snack with egg (for this method, you need not to use seaweed sheets of this size, but a smaller snack package of seaweed which I do not have it with me). Dip the fish snack stripes in the egg and use the seaweed to wrap around the fish snack stripes. Bake in the oven at 130 degree Celsius for about 5 minutes. Occasionally stir the seaweed strips. I will have another update on this version if I prepare it again. Note that the timing of this version will be relatively short as compared to the first version so keep an eye when you bake these snacks.
This post is just to add another recipe to my Chinese New Year collection. It is easy to prepare and taste great. If you are able to get this fish snack, do give it a try.
Hope you like the post today. Cheers and have a nice day.
This recipe was included in Page 52 and Page 53 of the following E-book.
For more Chinese New Year related cookies, snack and steamed cake recipes, you can have a copy of “Easy Chinese New Year Recipes – A step by step guide” that was packed with 30 recipes, 60 pages at a reasonable convenience fee of USD3.50. The recipes covered various recipes from auspicious radish cake to nian gao to traditional kuih bangkit to trendy London almond cookies. Of course not forgetting both type of pineapple tarts. You can purchase by clicking the link above. You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at email@example.com and separate arrangement can be made.
For more recipes, you can refer to my RECIPE INDEX (updated as at 26 November 2014) here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.
You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP to see more recipes. Currently there are about 21,500 members sharing various food photos . I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.