Ginger Fish Rolls Seafood Recipe

Ginger Fish Rolls Seafood Recipe

Ingredients

• 213 g Canned salmon
• – pink or red
• 8 lg Chinese leaves
• – blanched to soften
• 50 g Shelled prawns — chopped
• 4 Spring onions — trimmed,
• – cut into 2.5cm / 1inch
• – lengths then shredded
• – lengthways, finely
• 1/2 ts Fresh root ginger
• – finely minced
• 50 g Button mushrooms, chopped
• long chives for tying.
• -OR- strips of raffia
• 4 tb Light soy sauce
• 3 tb Lime juice
• 2 tb Water
• 1 t Fine shreds of lime rind
• 1 t Root ginger
• 250 g Short grain rice
• 900 ml Boiling water
• lumpfish caviar to garnish.

Method

1. (If you do not have a bamboo steamer use a colander placed over a saucepan and covered with a lid
2. Drain can of salmon reserving the juice
3. Flake the fish coarsely
4. Flatten Chinese leaves
5. Trim away any tough stalks
6. Place equal amounts of salmon onto center of each leaf
7. Surround with prawns, onions, ginger and mushrooms
8. Roll up tucking ends in securely
9. Tie up with the chives or raffia
10. Place in top of steamer
11. Mix soy sauce, lime juice and rind
12. Put rice into base of steamer with water and salmon juice
13. Cover with fish rolls in steamer top and lid
14. Simmer for 20 minutes until most of liquid is absorbed
15. Keep fish rolls warm
16. Drain rice of any excess water and press into 12 small moulds
17. Turn onto a serving plate and garnish
18. Serve with the warm fish rolls and sauce
19. Serves 4

Full List of Seafood Recipes
Full List of Fish Recipes