Ginger Fish Rolls

Be the first to add a photo of this recipe!

50 minutes Prep: 30 minutes Cook: 20 minutes

332 calories per serving view nutrition facts

Ingredients

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

Directions

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.

0 links

post a link

0 comments

post a comment

Loading related videos (if any)

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Last Recipes Viewed

Recipe Bite

What's up Doc?

by Mark R. Vogel

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...