Steamed shad roe bundles with ginger lemon sauce

8 Servings

Ingredients

Quantity Ingredient
1 pounds Shad roe
Salt and pepper
32 larges Unbroken spinach leaves
½ cup Julienned strips parsnip
1 Knob ginger root
4 teaspoons Freshly-squeezed lemon juice
4 teaspoons Fermented fish sauce (such as nam pla, available in Asian grocery stores)
1 teaspoon Sugar

Directions

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@...> on Mar 12, 1997

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