1. Cut fillet into long slices and soak with salt water. Beat egg in a bowl and set aside.
  2. Rinse carrots, pine mushrooms, spinach and spring onions. Skin carrots and cut into strips. Blanch spring onions for later use.
  3. Cut spinach into sections and blend into juice with water. Strain juice for later use.
  4. Remove tofu, wash and cut into thick pieces before placing into a steamer.
  5. Place carrot strips and pine mushrooms atop fish slices, roll up and tie with spring onions, dip fish roll base with egg and place atop tofu. Steam for 8 minutes and remove.
  6. Gravy: Heat up oil in a pan, pour in steam fish stock, scallop stock and spinach juice. Bring to boil, thickened with cornstarch water and pour over tofu fish roll. Serve.