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Steamed Shad Roe Bundles with Ginger Lemon Sauce
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
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 leaves 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
To serve, place shad roe bundles on 8 small plates. Pour sauce through a
fine strainer over bundles.