Steamed fish rolls

In a bread mix with sugar, 1 tablespoon of oil and 1 1/2 dl of lukewarm water knead to dough as described in the instructions and let rise for approx. 10 minutes. Chop and finely chop the shallots and garlic. Ginger root peel and finely chop. Lime squeezing. Cut cod into cubes. Heat in wok rest of oil and gently fry shallot, garlic, ginger and cumin for about 3 minutes. Add cod, juice and sweet soy marinade and fry gently for approx. 3 minutes. Let cool. Make 16 balls of leavened dough and roll out each ball into a round piece of dough. 1/2 Tablespoon spoon the fish filling into the middle of dough, moisten it and fold it into a ball. In the same way, make 15 more fish rolls and place them on baking parchment with closure, cover with a slightly damp tea towel and let rise for approx. 30 minutes.

Bring water to the boil in steamer. Put half of the fish rolls on baking paper in a steam basket and cover them in steamed for about 15 minutes. Cook steamed in the same way.