Ginger Fish Rolls

Ingredients

130 gr alaska salmon
8 chinese leaves blanched to soften
30 gr shelled prawns
4 spring onions trimmed
2 1/2 cm
1 lengths
2 gr root ginger
18 gr button mushrooms
60 ml soy sauce
45 ml lime juice
30 ml water
2 gr fine shreds of lime rind
5 gr root ginger
130 gr short rice
900 ml boiling water

Instructions

[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 dozen small moulds. Turn onto a serving plate and garnish. Serve with the warm fish rolls and sauce. Serves 4. Approx. 195 kcals per serving