Wednesday, 7 January 2015

Lightly Fried Fish Roe


1. 2 big pieces of fish roe (thoroughly washed and dried with kitchen paper towels)
2. 1 egg (beaten)
3. Sea-salt
4. 1/4 cup of Potato flour
5. Sunflower oil


1. Coat the 2 pieces of fish roe into the potato flour and sea-salt.

2. Then dip the fish roe into the beaten egg.

3. Heat up a wok.

4. Drizzle some sunflower oil onto the heated wok.

5. Place the pieces of fish roe into the wok.

6. Once one side has browned, turn it over.

7. Once the other side is browned, scoop them up onto a serving dish.

8. Serve with hot rice.

Bon appétit!

PS: Unfortunately my fish roe exploded and broke and became one big huge blob. But it was still very delicious!


  1. Fish eggs? Aren't they a blog anyway? What do fish eggs taste like?

    1. They are in a long 'oblong-egg-shaped'. There is a thin membrane film over it. I broke it while cooking it. Thus, the blob! I don't know how to describe the taste to you. But it's YUMMY! Hehe...

    2. Eeewww...a membrane filled with squishy fish eggs. I can't handle strange textures even if they taste good. Next time you cook them take a photo of the oblong membrane thing so I can see it. Then once it's cooked do you cut it up? Does it stay solid in its membrane. (HAHAHA I meant "blob" not blog as I'm sure you figured out. HAHAHAHA)

    3. This blob is certainly YUMMY!

      We just eat it. Joel cuts it into smaller bite-sized pieces. Once cooked it becomes solid. I'll take a picture the next time.