| 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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