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Ingredientes
- 213 gm Canned Alaska salmon pink or possibly red
- 8 lrg Chinese leaves blanched to soften
- 50 gm Shelled prawns, minced
- 4 x Spring onions, trimmed, cut into 2.5cm / 1inch lengths then shredded lengthways, finely
- 1/2 tsp Fresh root ginger finely chopped
- 50 gm Button mushrooms, minced Long chives for tying Or possibly- 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 gm Short grain rice
- 900 ml Boiling water Lumpfish caviar to garnish
Direcciones
- [If you don't 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 possibly 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 min till most of liquid is absorbed. Keep fish rolls hot. Drain rice of any excess water and press into 12 small moulds. Turn onto a serving plate and garnish. Serve with the hot fish rolls and sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 4 servings | |
| Calories 315 | |
| Calories from Fat 26 | 8% |
| Total Fat 2.9g | 4% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 1150mg | 48% |
| Potassium 351mg | 10% |
| Total Carbs 52.82g | 14% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.81g | 1% |
| Protein 18.44g | 30% |
