Fish Lumpiang Shanghai Recipe
Fish Lumpiang Shanghai recipe is a great alternative to a typical Lumpiang Shanghai by which ground pork is the main recipe.
Servings Prep Time
4people 30-45minutes
Cook Time
Servings Prep Time
4people 30-45minutes
Cook Time
  1. Steam the fish in 10 minutes. Mince the garlic, onion, and kintsay. Grind the Jicama or Singkamas and carrots. Remove the excess juice from the ground Jicama and carrots.
  2. Carefully debone fish and mash the meat. Combine the mash fish meat with ground Jicama and carrots.
  3. In a pan, sauté garlic, onion, and kintsay followed by the mixture of fish, jicama and carrtos. Mix together in 3 minutes, low heat. Turn off the stove, then add 1 egg yolk. Let cool for 5-10 minutes.
  4. Wrap the sautéed fish and vegetables in a lumpia wrapper. Once wrapped, you can fry it with cooking oil.
Recipe Notes

Cost of Ingredients for the 100 Peso Healthy Ulam Challenge 

(Take note the the cost is based on the wet market here in Cavite, price varies depends on the market place)

  • 3-4 pieces medium size Dalagang bukid/red snapper fish – 1/4 kilo – 50 pesos
  • 1 medium Jicama or Singkamas – 8 pesos
  • 1 medium size carrot – 10 pesos
  • 1 medium white onion – 4 pesos
  • Kintsay – 5
  • 4 gloves garlic – 3 pesos
  • 1 egg – 7 pesos
  • 2 sets / 2 tanda of Lumpia wrapper – 16
  • Calamansi – 3 pesos
  • Cooking Oil pack – 10 pesos

Total:  116 pesos (Ooopps! Sorry I didn’t hit the exact P100 but glad it is close)

This Fish Lumpiang Shanghai makes 15-18 pieces. This recipe serves 3 to 6 people or average of 4. For more serving, just adjust the recipe quantity. The taste is delicious! My five-year-old daughter who is a picky eater loves it. You can use banana or tomato ketsup or simply vinegar as the sauce for this healthy ulam. Murang ketsup pero masarap try the UFC ketchup.

If you have a recipe or menu that will hit the 100 Peso Healthy Ulam Challenge. Please share it here in the comment section and I will try to cook it.

Please follow, like and share this: