Recipe - Steamed Shad Roe Bundles With Ginger Lemon Sauce

1 pound Shad roe
Salt and pepper
32 lg Unbroken spinach leaves
One half cup Julienned strips parsnip
1 Knob ginger root
4 teaspoon Freshlysqueezed lemon juice
4 teaspoon Fermented fish sauce (such
as nam pla, available in
Asian grocery stores)
1 teaspoon Sugar

Cut shad roe into 8 pieces. Generously season with salt and pepper. Remove
heavy ribs from spinach. Dip leaves in hot water for a few seconds, or
until just soft. On work surface overlap edges of 4 l eaves to make one
wide sheet of spinach and top with one piece of shad roe in center.
Sprinkle with lemon juice and top with 1 tablespoon parsnip strips. Fold
spinach over shad roe to form a neat bun dle. Repeat. Transfer to a
steamer, set over boiling water and steam for 6 minutes.

Make sauce: grate ginger to make 2 teaspoons ginger shreds and juice. In a
small bowl combine it with lemon juice, fish sauce and sugar. Set aside for
10 minutes.

To serve, place shad roe bundles on 8 small plates. Pour sauce through a
fine strainer over bundles.

Recipe by: David Rosengarten Posted to MCRecipe Digest V1 #513 by "Master
Harper Gaellon" gaellon@inch.com on Mar 12, 1997