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!
How to Cook Fish Kikiam
- 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
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.