Ginger Fish Rolls
Yield
4 servingsPrep
30 minCook
20 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 213 | grams |
canned salmon
alaskan |
|
| 8 | large |
napa (Chinese) cabbage
blanched to soften |
*
|
| 50 | grams |
shrimp
shelled and chopped |
|
| 4 | each |
scallions, spring or green onions
shredded |
|
| ½ | 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 zest
finely shredded |
*
|
| 1 | teaspoon |
ginger root
|
|
| 250 | grams |
rice
short grain |
|
| 900 | ml |
water
boiling |
*
|
| 1 | x |
caviar
lumpfish, to garnish |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 213 | grams |
canned salmon
alaskan |
|
| 8 | large |
napa (Chinese) cabbage
blanched to soften |
*
|
| 5E+1 | grams |
shrimp
shelled and chopped |
|
| 4 | each |
scallions, spring or green onions
shredded |
|
| 2.5 | ml |
ginger root
fresh, finely minced |
|
| 5E+1 | grams |
mushrooms, button
|
|
| 1 | x |
chives
long, for tying, or strips of raffia |
*
|
| 6E+1 | ml |
soy sauce, light
|
|
| 45 | ml |
lime juice
|
|
| 3E+1 | ml |
water
|
|
| 5 | ml |
lime zest
finely shredded |
*
|
| 5 | ml |
ginger root
|
|
| 2.5E+2 | grams |
rice
short grain |
|
| 9E+2 | 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.
