Recipe - Ginger Fish Rolls

213 g Canned Alaska 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
One half teaspoon Fresh root ginger
finely minced
50 g Button mushrooms, chopped
Long chives for tying
OR strips of raffia
4 tablespoon Light soy sauce
3 tablespoon Lime juice
2 tablespoon Water
1 teaspoon Fine shreds of lime rind
1 teaspoon Root ginger
250 g Short grain rice
900 ml Boiling water
Lumpfish caviar to garnish

[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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini