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Ginger Fish Rolls

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Submitted by BRUCER

Steamed ginger fish rolls wrapped in napa cabbage leaves with salmon, prawns, mushrooms, and scallions. Served over molded rice with a soy-lime dipping sauce.

YIELD

4 servings

PREP

30 min

COOK

20 min

READY

50 min

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.

Ingredients

213 213
GRAMS GRAMS CANNED SALMON
alaskan
8 8
LARGE LARGE NAPA (CHINESE) CABBAGE
blanched to soften *
50 50
GRAMS GRAMS SHRIMP
shelled and chopped
½ 2.5
TEASPOON ML GINGER ROOT
fresh, finely minced
50 50
GRAMS GRAMS BUTTON MUSHROOM
1
X CHIVE
long, for tying, or strips of raffia, to taste *
4 60
TABLESPOONS ML SOY SAUCE, LIGHT
3 45
TABLESPOONS ML LIME JUICE
2 30
TABLESPOONS ML WATER
1 5
TEASPOON ML LIME ZEST
finely shredded *
1 5
TEASPOON ML GINGER ROOT
250 250
GRAMS GRAMS RICE
short grain
900 900
ML ML WATER
boiling *
1
X CAVIAR
lumpfish, to garnish, to taste *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 192g (6.8 oz)
Amount per Serving
Calories 332 9% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 68mg 23%
Sodium 900mg 37%
Total Carbohydrate 18g 18%
Dietary Fiber 2g 7%
Sugars g
Protein 42g
Vitamin A 4% Vitamin C 11%
Calcium 19% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free
 

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