Name: Ginger Fish Rolls
Ingredients: 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

How many, how suitable, how sovereign are the supports our heavenly Father affords to His afflicted children! They make the affliction, which in itself would seem heavy and tedious appear to be light, and but for a moment. It is happier to be in the furnace of affliction with these supports than to be in the highest prosperity without them! Blessed with the hopes and comforts of Christ! The true Christian would prefer the lot of Lazarus, with all the poverty and distress which he endured to the lot of the rich man, who, amidst all the splendor and affluence which this world could afford – lived a life of alienation from God, and destitute of the sovereign supports which can only be enjoyed, by those who love and fear Him.

John Fawcett

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Chinese	Fish, Main dish	4	Servings

INGREDIENTS

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

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 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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