- home |
- My Recipe Box |
- My Recipe Page |
- My Cookbooks |
- Add a Recipe |
- Settings |
- Sign In |
- Sign Up
| 213 | grams | salmon, canned | alaskan |
| 8 | large | chinese cabbage | blanched to soften |
| 50 | grams | prawns | shelled and chopped |
| 4 | each | scallions, spring or green onions | shredded |
| 1/2 | teaspoon | ginger root | fresh, finely minced |
| 50 | grams | mushrooms, button | |
| 1 | x | chives | long, for tying, or strips of raffia |
| 4 | tablespoons | soy sauce, light | |
| 3 | tablespoons | lime juice | |
| 2 | tablespoons | water | |
| 1 | teaspoon | lime rind | finely shredded |
| 1 | teaspoon | ginger root | |
| 250 | grams | rice | short grain |
| 900 | ml | water | boiling |
| 1 | x | caviar | lumpfish, 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.
| Not a member? You can still rate this recipe! |
Note: You must be a member to submit a review. Please Sign in or Sign Up.
One cannot picture Bugs Bunny without his ever-present carrot. While Bugs seems to favor carrots for purely hedonistic reasons, real rabbits prefer them because they are...