Instructions: 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 bundle. 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.

This recipe yields 8 first-course servings;

for main course, serve 3 bundles per person.

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