Ginger Fish Rolls

Ginger Fish Rolls Ingredients

213 g Canned Alaska salmon	3 tb Lime juice
8 lg Chinese leaves	2 tb Water
50 g Shelled prawns; chopped	1 ts Fine shreds of lime rind
4 Spring onions; trimmed,	1 ts Root ginger
1/2 ts Fresh root ginger	250 g Short grain rice
50 g Button mushrooms, chopped	900 ml Boiling water
Long chives for tying	Lumpfish caviar to garnish
4 tb Light soy sauce

Instructions for Ginger Fish Rolls

[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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: FishCuisine: Uncategorized

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