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You are here: Home / Fish Recipes / Fish Kikiam

Fish Kikiam

January 31, 2020 by Manny 2 Comments

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Kikiam or quekiam is a Chinese dish which Filipinos have adopted and made one of their own. Just for the info, the streetfood version of kikiam is not really the authentic kikiam with ground pork and vegetables which is wrapped in dried soy wrapper called taupe or tawpe. Although the smell and taste is somehow identical but I think most of the ingredients in that kikiam is flour.

If you are searching a healthier version of kikiam, then I think fish kikiam is for you. You can use any white flesh fish fillet for making this kikiam. This is perfect if you are abstaining in red meat like pork or beef and wants to eat a healthier version of kikiam. Serve this with sweet chili sauce as a dipping sauce when cooked. Try it! I’m sure you are going to love it!

 

Fish Kikiam
Print Recipe
5 from 2 votes

How to Cook Fish Kikiam

Kikiam or quekiam is a Chinese dish which Filipinos have adopted and made one of their own.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Fish Recipe
Cuisine: Chinese/Filipino
Keyword: fish kikiam, quekiam
Servings: 4 servings
Calories: 187kcal
Author: Manny

Ingredients

  • 1/2 kilo fish fillet deboned and minced
  • 1/4 cup onions finely chopped
  • 1/4 cup carrots finely chopped
  • 1/4 cup turnips finely chopped
  • 2 Tbsp. fresh shrimps peeled and chopped
  • 2 Tbsp. all-purpose-flour
  • 2 Tbsp. celery chopped
  • 1/4 tsp. black pepper ground
  • 1/4 tsp. Ngohiong Ngoyong powder or five spice powder
  • 1 whole egg
  • 1 tsp. salt
  • 6 pcs kikiam wrapper taupee
  • 2 cups cooking oil for deep frying

Instructions

How to make fish kikiam:

  • Combine all of the ingredients in a bowl (minced fish, onions, carrots, turnips, shrimps, flour, celery, five spice powder, black pepper, egg) except the oil and kikiam wrapper.
  • Mix the ingredients very well until it has a uniform mixture.
  • Measure 1/4 cup of minced fish mixture and roll in a kikiam wrapper until you form an elongated sausage shape kikiam.
  • Do the same thing on rest of the mixture and kikiam wrapper.
  • Steam the kikiam for at 10 to 15 minutes before frying.
  • Heat oil in a deep pan and deep fry the kikiam until golden brown.
  • Slice before serving and serve it with sweet and sour sauce or sweet chili sauce.

 

Fish Kikiam

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Filed Under: Fish Recipes Tagged With: fish kikiam, kikiam wrapper, Ngohiong powder, taupee

Author Bio

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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Reader Interactions

Comments

  1. Anne Pinoon

    January 31, 2020 at 10:14 pm

    5 stars
    Hi Manny, Thanks for sharing this fish version of pork kikiam! I’ll try to make this soon! I just don’t know where to buy the soy wrapper.

    Reply
    • Manny

      February 1, 2020 at 12:36 am

      Hi Anne, I’m sure you can do it. And about the soy wrapper, you can buy it I think, in a Chinese grocery in Ongpin street in Binondo.

      Reply

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