Steamed Fish Rolls

Ingredients:
3 eggs, beaten
4 nori or seaweed
3 tbs oil
1 cup fish paste
1 finely chopped hot chilies
2 scalion, thinly slice
1 cup mushroom thinly slice
1 cup red onion, thinly slice
salt, black pepper to taste
1 tsp sesame oil
1 tsp sake' (japanese rice wine)
Directions:
In a 9 inch non stick pan over medieum heat make 4 thin omeletes and set aside
In the same pan add oil and cook mushroom until wilted. Remove.
Add the rest of oil and onions and cook over low heat for 20 minutes or until onion start to brown. season with salt and pepper.
In the bowl mix the fish paste, scalions and chilies.
Divide the fish paste, the red onions and mushroom into 4 equal portions.

To assemble:
Cut the omelet the same size as the nori sheet.
On the working surface, lay the nori sheet on top of the omelet. Spread the fish paste, mushrooms, and red onions evenly on top of the nori sheet. Roll up firmly.

 Repeat the same until all sheets are rolled up. Place the fish roll onto the plate .
Set the steamer on high heat and steam the fish rolls for 10 minutes. Serve with sweet soy dipping sauce.

Soy dipping sauce:
1/4 cup soy sauce
1 tbs sugar
1 tbs lemon juice
2 tbs water
Chopped garlic, chopped hot chilies