4 salmon steaks — (5 ounces each)
1/2 bunch cilantro — chopped fine
4 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 lemon grass — (white part only)
4 star anise
Season each fish with cilantro, 1/2 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