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Ginger fish rolls
Artist: _
Categories: Asian, Bakery, Chinese, Ethnic, Exotic, Fish, Ginger, Herbs & Spices, Pastry, Rolls, Seafood
Yield: 4
Rating: 0
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Ingredients:
213 gramsCanned Alaska salmon
- pink or red
8 largeChinese leaves
- blanched to soften
50 gramsShelled prawns, chopped
4 Spring onions, trimmed
- cut into 2.5cm / 1inch
- lengths then shredded
- lengthways, finely
1/2 tspFresh root ginger
- finely minced
50 gramsButton mushrooms, chopped
Long chives for tying
-OR- strips of raffia
4 tbspLight soy sauce
3 tbspLime juice
2 tbspWater
1 tspFine shreds of lime rind
1 tspRoot ginger
250 gramsShort grain rice
900 mlBoiling water
Lumpfish caviar to garnish
Procedures:
1[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.
2Flake the fish coarsely.
3Flatten chinese leaves.
4Trim away any tough stalks.
5Place equal amounts of salmon onto center of each leaf.
6Surround with prawns, onions, ginger and mushrooms.
7Roll up tucking ends in securely.
8Tie up with the chives or raffia.
9Place in top of steamer.
10Mix soy sauce, lime juice and rind.
11Put rice into base of steamer with water and salmon juice.
12Cover with fish rolls in steamer top and lid.
13Simmer for 20 minutes until most of liquid is absorbed.
14Keep fish rolls warm.
15Drain rice of any excess water and press into 12 small moulds.
16Turn onto a serving plate and garnish.
17Serve with the warm fish rolls and sauce.
18Serves Approx. 195 kcals per serving
 
 
 
 

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