Ginger Fish Rolls

Recipe Ingredients

213		Canned Alaska salmon - pink or red
8		Chinese leaves - blanched to soften (large)
50		Shelled prawns - chopped
4		Spring onions; trimmed - cut into 1 inch pieces
1		Then shredded - lengthways, finely
1/2 teaspoon	2.5ml	Fresh root ginger - finely minced
50		Button mushrooms - chopped
1		Chives for tying - or- strips of raffia
4 tablespoons	60ml	Light soy sauce
3 tablespoons	45ml	Lime juice
2 tablespoons	30ml	Water
1 teaspoon	5ml	Fine shreds of lime rind
1 teaspoon	5ml	Root ginger
1		Grain rice
900		Boiling water
		Lumpfish caviar to garnish

Recipe Instructions

[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.

Source:
MRS.GHEE

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