| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Asian | Taste, Fish & seaf | 8 | Servings |
INGREDIENTS
| 1 | lb | Shad roe |
| Salt and pepper | ||
| 32 | lg | Unbroken spinach leaves |
| 1/2 | c | Julienned strips parsnip |
| 1 | Knob ginger root | |
| 4 | ts | Freshly-squeezed lemon juice |
| 4 | ts | Fermented fish sauce (such as nam pla, available in Asian grocery stores) |
| 1 | ts | Sugar |
INSTRUCTIONS
Cut shad roe into 8 pieces. Generously season with salt and pepper. Remove heavy ribs from spinach. Dip leaves in hot water for a few seconds, or until just soft. On work surface overlap edges of 4 l eaves to make one wide sheet of spinach and top with one piece of shad roe in center. Sprinkle with lemon juice and top with 1 tablespoon parsnip strips. Fold spinach over shad roe to form a neat bun dle. Repeat. Transfer to a steamer, set over boiling water and steam for 6 minutes. Make sauce: grate ginger to make 2 teaspoons ginger shreds and juice. In a small bowl combine it with lemon juice, fish sauce and sugar. Set aside for 10 minutes. To serve, place shad roe bundles on 8 small plates. Pour sauce through a fine strainer over bundles. Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #513 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 12, 1997
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