• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Ginger Fish Rolls

  • Recipe Submitted by on

Category: Main Dish, Fish

 Ingredients List

  • 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
  • 1/2 ts Fresh root ginger
  • - finely minced
  • 50 g Button mushrooms, chopped
  • Long chives for tying
  • -OR- strips of raffia
  • 4 tb Light soy sauce
  • 3 tb Lime juice
  • 2 tb Water
  • 1 ts Fine shreds of lime rind
  • 1 ts 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

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