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Ginger Fish Rolls

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      Title: GINGER FISH ROLLS
 Categories: Fish, Main dish
      Yield: 4 Servings
 
    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
  
  From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
  permission from Alaska Seafood Marketing Institute
 
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