Pickled sakura flowers steamed fish rolls

Starter

8 servings

Easy

30 min

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Imagine feasting on pretty Cherry Blossoms sitting atop a medley of vegetables rolled in tasty Norwegian Cod Fish! When steamed together with these delicate fish rolls, not only do these dried cherry blossoms create a charming pinky contrast, the dish also soak up the scented aromas of the Sakura flowers.

Ingredients

• 250g Cod Fish Fillet
• 8 Dried Sakura Flowers
• 1 Chinese Mushroom
• 50g Enoki Mushrooms
• ½ Green Chilli (optional)
• Pinch of Oyster Sauce

Fish Marinade:

• ½ tsp Corn Flour
• ½ tsp Sesame Oil
• ½ tsp Minced Ginger
• Pinch of Sugar
• Dash of Pepper and Salt

Preparation

• Rinse fish fillet and remove skin. Slice into equal parts, and cut the fish skin into strips.
• Marinate cod for about 30 minutes.
• Soak Sakura Flowers in water for about 15 - 20 minutes.
• Soak mushroom in hot water till soft. Slice very thinly and marinate with oyster sauce.
• Clean green chilli and shred.
• Roll fish slices with vegetables and top with sakura flowers. You can omit the fish skin if you do not like.
  
• Alternatively, seal the the fish slices with skin and top with flowers. Place the cod fish rolls on serving plate and cover with cling wrap.
• Microwave on auto steam fish mode, or steam the traditional way for about 7 - 10 minutes depending on the thickness of your cod.
  Serve your Delicious Steamed Cod Fish Rolls with Cherry Blossom Flowers hot.
  

Blackswan

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