Ginger Fish Rolls Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
213 gram: Canned Alaska salmon pink or red,
8 large: Chinese leaves blanched to soften,
50 gram: Shelled prawns, chopped
4: Spring onions, trimmed, cut into 2.5cm / 1inch lengths then shredded lengthways, finely
1/2 tsp: Fresh root ginger finely minced,
50 gram: Button mushrooms, chopped
Long chives for tying OR- strips of raffia,
4 tbsp: Light soy sauce,
3 tbsp: Lime juice,
2 tbsp: Water,
1 tsp: Fine shreds of lime rind,
1 tsp: Root ginger,
250 gram: Short grain rice,
900 milliliter: Boiling water,
Lumpfish caviar 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. Approx. 195 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute
Source from luhu.jp
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. Approx. 195 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute
Source from luhu.jp