Ginger fish rolls Recipe

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Ginger fish rolls

Artist:	_	Yield:	4
Categories:	Asian, Bakery, Chinese, Ethnic, Exotic, Fish, Ginger, Herbs & Spices, Pastry, Rolls, Seafood	Rating:	0
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Ingredients:

213	grams	Canned Alaska salmon
		- pink or red
8	large	Chinese leaves
		- blanched to soften
50	grams	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	grams	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	grams	Short grain rice
900	ml	Boiling water
		Lumpfish caviar to garnish

Procedures:

1	[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.
2	Flake the fish coarsely.
3	Flatten chinese leaves.
4	Trim away any tough stalks.
5	Place equal amounts of salmon onto center of each leaf.
6	Surround with prawns, onions, ginger and mushrooms.
7	Roll up tucking ends in securely.
8	Tie up with the chives or raffia.
9	Place in top of steamer.
10	Mix soy sauce, lime juice and rind.
11	Put rice into base of steamer with water and salmon juice.
12	Cover with fish rolls in steamer top and lid.
13	Simmer for 20 minutes until most of liquid is absorbed.
14	Keep fish rolls warm.
15	Drain rice of any excess water and press into 12 small moulds.
16	Turn onto a serving plate and garnish.
17	Serve with the warm fish rolls and sauce.
18	Serves Approx. 195 kcals per serving