Place the white fish fillet (slightly frozen) and the other fish paste ingredients into a food processor and blend. Using ice water helps the proteins become sticky.

Finely chop the vegetables. Steam the napa cabbage leaf in a steam oven for 3 minutes, then chop (you can skip steaming if you prefer). Mix all ingredients and seasonings together and set aside.

To make the tofu seaweed rolls: Cut the tofu sheets and unsalted seaweed sheets to suitable sizes (seaweed should be slightly smaller). Spread the filling onto the seaweed, then roll it up. Use a bit of the meat mixture to moisten the edges of the tofu sheet to help seal it.

For the Dragon Phoenix Rolls: Cut the tofu sheets into squares, place the filling in the center, shape slightly, then fold the bottom corner up, then the top corner down, tucking the top edge underneath, like folding paper.

You can brush oil on the surface or leave it unbrushed—there’s not much difference. Place the rolls on a baking sheet lined with parchment paper. After preheating the steam oven to air fry, cook for 12–15 minutes. Serve.