Ingredients
- 4 salmon steaks
- 4 rice papers as needed
- 4 star anise
- 2 lemon grass
- 1/2 bunch cilantro fine (chopped)
- 4 cups julienne vegetables
- 2 cups soy sauce
- 6 ounces sake wine
- 2 tablespoons ginger
- 3 teaspoons sesame oil
- 1 teaspoon garlic
Season each fish with cilantro, 1/2 teaspoon each. Dip rice paper, one at a time, in hot water. Place seasoned salmon in middle. Roll and seal packet. Add 3 teaspoons sesame oil to saute pan. When hot, sear salmon. Turn when brown. Bake in 400~ oven for 6-8 minutes. In a small pot, add 2 cups soy sauce, 6 ounces sake, lemon grass, star anise, 2 teaspoons cilantro, garlic, and ginger. Bring to boil. Add vegetables and serve. Garnish with fried vermicelli noodles.
Recipe published in Rhode Island Monthly Magazine July 1995
