Yield: 4 Servings
Measure | Ingredient |
---|---|
4 \N | Salmon steaks; (5 ounces each) |
½ bunch | Cilantro; chopped fine |
4 \N | Rice papers; as needed |
2 tablespoons | Ginger |
1 teaspoon | Garlic |
3 teaspoons | Sesame oil |
2 cups | Soy sauce |
4 cups | Julienne vegetables |
6 ounces | Sake wine |
2 \N | Lemon grass; (white part only) |
4 \N | Star anise |
Season each fish with cilantro, ½ teaspoon each. Dip rice paper, one at a time, in hot water. Place seasoned salmon in middle. Roll and seal packet.
Add 3 teaspoons sesame oil to saute pan. When hot, sear salmon. Turn when brown. Bake in 400~ oven for 6-8 minutes. In a small pot, add 2 cups soy sauce, 6 ounces sake, lemon grass, star anise, 2 teaspoons cilantro, garlic, and ginger. Bring to boil. Add vegetables and serve. Garnish with fried vermicelli noodles.
Posted by JoAnn Pellegrino 5/98 Recipe published in Rhode Island Monthly Magazine July 1995 NOTES : The vegetables are not given in the recipe but chinese might be nice.
Recipe by: Atomic Grill Restaurant Providence RI Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 28, 1998