Ginger Fish Rolls
chinese, fish, main dish
213 gm canned alaska salmon pink or red
8 large chinese leaves blanched to soften
50 gm shelled prawns; chopped
4 spring onions; trimmed, cut into 2.5cm
1/2 teaspoon fresh root ginger finely minced
50 gm button mushrooms, chopped
1 long chives for tying or- strips of; raffia
4 tablespoon light soy sauce
3 tablespoon lime juice
2 tablespoon water
1 teaspoon fine shreds of lime rind
1 teaspoon root ginger
250 gm short grain rice
900 ml boiling water
1 lumpfish caviar to garnish
[If you do not have a bamboo steamer use a colander placed over a saucepan and covered with a lid.]
Drain can of salmon reserving the juice. Flake the fish coarsely.
Flatten Chinese leaves. Trim away any tough stalks. Place equal amounts of salmon onto center of each leaf. Surround with prawns, onions, ginger and mushrooms. Roll up tucking ends in securely. Tie up with the chives or raffia. Place in top of steamer. Mix soy sauce, lime juice and rind.
Put rice into base of steamer with water and salmon juice. Cover with fish rolls in steamer top and lid. Simmer for 20 minutes until most of liquid is absorbed. Keep fish rolls warm. Drain rice of any excess water and press into 12 small moulds. Turn onto a serving plate and garnish. Serve with the warm fish rolls and sauce.
Serves 4. Approx. 195 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute
Yield: 4 servings