Ginger Fish Rolls

These steamed fish rolls are an elegant dish that’s easier than it looks. Blanched napa cabbage leaves get wrapped around a filling of flaked canned salmon, chopped prawns, fresh ginger, scallions, and button mushrooms, tied with chives, and steamed right over the rice that cooks in the salmon juice below.

The two-tier cooking method is clever and efficient. Rice goes into the base of the steamer with water and the reserved salmon juice (which infuses the grains with subtle seafood flavor), while the fish rolls steam in the basket above. Everything cooks together in 20 minutes with one setup.

The soy-lime sauce served alongside is bright and sharp: light soy sauce, lime juice, lime zest, and fresh ginger. It cuts through the richness of the salmon and prawns and wakes up every bite. Pressing the cooked rice into small molds for serving gives the plate a restaurant-quality presentation.

Chef Tips

• Blanch the cabbage leaves first. Raw napa cabbage cracks when you try to roll it. A quick blanch makes the leaves pliable enough to wrap without tearing.
• Trim the tough stalk. Shave down any thick central rib so the leaf rolls evenly. A thick stalk creates a lump that won’t fold neatly.
• Tuck the ends in securely before tying. Loose ends unravel during steaming and the filling falls out.
• A colander over a saucepan works if you don’t have a bamboo steamer. Cover tightly with a lid to trap the steam.

Variations

• Fresh salmon fillet instead of canned for a more delicate, less salty filling. Dice and lightly season before wrapping.
• Add a splash of sesame oil to the dipping sauce for a nuttier, more aromatic finish.
• Swap prawns for crab meat for a more luxurious roll with a sweeter seafood flavor.