I haven’t had chee cheong fun in a while. I bought a packet to try with hoisin sauce, added my favourite chili sauce, Sriracha, leftover fried fish, and garnished it with white sesame seeds and fried shallots.

Google: “Chee cheong fun, also known as rice noodle rolls or steamed rice rolls, is a Cantonese dish typically served as a snack, dim sum, or a side dish. It consists of thin, steamed rice noodle sheets, often filled with shrimp, pork, vegetables, or other ingredients. The noodles are typically drizzled with a sweet or savory sauce, often made with soy sauce, sesame oil, and other seasonings.”

“The main ingredient is a thin sheet of rice noodles, made from rice flour and tapioca starch. Common fillings include shrimp, pork, char siu, vegetables, and even fish paste. The noodles are typically served with a sauce, which can be sweet or savory. Common ingredients in the sauce include soy sauce, sesame oil, black shrimp paste, fried shallots, dried shrimp, and green onions.”

“Unlike the typical chee cheong fun, the Penang-style version uses hae kor (shrimp paste) and a sweet-umami sauce that goes well with rice rolls. It’s a popular breakfast dish for locals before or after their market trips. Storage: Keep refrigerated at 2°C to 7°C. Once Opened, best consume within the day. Shelf life: 1 day in room temperature, 3 days in chilled condition.”

I am glad to finished off leftovers fried fish; recipe written down below. My meal is spicy, savoury and delicious. Let’s cook!!!

Ingredients

Fried fish

6 basa fillets
1/4 c rice flour
2 Tsp paprika
1 Tbs garlic powder
1/2 Tbs onion powder
1 Tsp cayenne powder
1 egg
extra about 1/4 c rice flour if needed
salt
black pepper
oil

Chee cheong fun

1 packet about 500 g
sesame oil
hoisin sauce
Sriracha or any chili sauce

Garnish

fried shallots
white sesame seeds

Method

Do the fried fish in advance

Wash hands clean; wash and pat dry the fish really well with paper towel. Cut into bite size. Place fillets into a large metal bowl. Season the fillets with salt for at least 20-30 minutes in the fridge; this will help to extract the moisture from the fillets and make it firmer for crispy fillets.

After 30 minutes up, season with paprika, garlic powder, onion powder, cayenne powder, and pepper. Gently toss fillets around to coat in the seasoning. Next add rice flour and crack an egg into the fillets. Gently toss again to coat in flour and egg. Place back into fridge for 1-2 hours.

When time is up, bring out the fillets to room temperature for 10 minutes. Then heat the oil in a large non-stick frying pan over medium-high heat. Give fillets a stir or two. If there’s is a bit too much liquid; add the extra flour about 2 Tbs first. Mixing to coat well. I didn’t add any extra flour.

Now get a big basket lined with paper towel, and set aside. Next wear goggles, gloves and place newspapers on the floor ready to prevent oil splatted onto the floor. With a long food clipper, clip one fillet and gently flip some the batter into hot oil. If the batter is bubbling, the oil is ready.

Continue to add a few fillets at a time. Fry the fillets for 4 minutes on each side. Flip the fillets once at the end of 4 minutes, or once edges of the fish have browned. Set the brown cooked fillets into the lined basket. If the oil is too hot, lower the heat and continue frying all the fillets. Switch off the hob. Set the fried fish aside.

Note: Use any firm white fish fillet such as cod, pollock, halibut, hake, catfish, basa, or ling. This doesn’t work well with other fish such as tuna or salmon. You can also use all-purpose flour to dust the fillets. Leave the oil to cool before transferring to a small pout pot. You can use that oil for extra flavouring for other dishes.

Reheat the leftovers fried fish in air fryer

For me, I have leftovers fried fish. Set air fryer to 200 dgrees C, and preheat for 5 minutes. When time is up; bring out the basket, line with the air fryer baking tray and place 6 cooked fried fish in. Put the basket back into the machine. Cook for 5-7 minutes. I had it in for 10 minutes; it’s a bit charred. Do watch it; prevent too charred. Perhaps set it to 180 degrees C.

Chee cheong fun

If frozen, DO NOT DEFROST. Remove the package, add some water about 1/3 of it into rice cooker. Place chee cheong fun into rice steamer, and switched on the rice cooker; steamed function. Steamed for 2-3 minutes first.

Chee cheong fun is cooked when it becomes translucent and firm, with small bubbles appearing on the surface. It should also be easily removed from the plate or tray without tearing. You can also check for cooked chee cheong fun by slightly lifting a corner; if it pulls away cleanly, it’s ready. 

I like mine to be steamed extra 1-2 minutes. The chee cheong fun should be “soft, pliable, and jelly-like when cooked properly.” Transfer to plate. Drizzle some sesame oil and dollop some hoisin sauce and chili sauce over the chee cheong fun, fried fish, white sesame seeds, and then scatter the fried shallots over the top. Enjoy!!!

https://helenscchin.com/2017/06/09/chee-cheong-fun-with-fried-fish-white-sesame-seeds-and-shallots/

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