Steamed Grouper Japanese Style

Hiver 2012
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food and drink

BY: Lucy Waverman

You could substitute Alaskan black cod, halibut or any thick white fish for the grouper

2 tbsp (30 mL) seasoned rice vinegar 
2 tbsp (30 mL) mirin
1 tbsp (15 mL) soy sauce
2 tbsp (30 mL) finely chopped pickled ginger
1 tbsp (15 mL) wasabi paste
2 tbsp (30 mL) vegetable oil
2 cups (500 mL) baby spinach
4 shiitake mushrooms, stems removed and quartered
4 grouper fillets, each 6 oz (175 g) skin on 
Salt and freshly ground pepper

1 Combine rice vinegar, mirin, soy sauce, pickled ginger, wasabi paste and vegetable oil.

2 Place spinach in a dish that fits inside a steamer basket. Top with mushrooms and grouper. Season with salt and pepper and pour over vinegar marinade.

3 Place dish inside steamer basket, cover and place basket over boiling water in a wok. Make sure the steamer does not touch the water. Steam for 12 to 15 minutes or until fish is just cooked, spinach is wilted and mushrooms are softened.

4 Place fillets in 4 shallow bowls and divide sauce and vegetables among them. Serve with Noodle Salad (recipe follows). 




Serves 4


NOODLE SALAD

Noodles are the perfect side for this steamed dish. If soba noodles are unavailable substitute with ramen noodles.

2 tbsp (30 mL) soy sauce
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) vegetable oil
2 tsp (10 mL) grated ginger
1 tsp (5 mL) sugar
Salt and freshly ground pepper
6 oz (175 g) soba noodles

GARNISH
1 cup (250 mL) julienned cucumbers
1 cup (250 mL) julienned green onions
2 tsp (10 mL) black sesame seeds

1 Combine soy sauce, lemon juice, vegetable oil, grated ginger and sugar and season with salt and pepper to taste. Reserve.

2 Bring a large pot of salted water to a boil. Add noodles and boil for 4 to 5 minutes or until al dente. Refresh with cold water and place in a bowl.

3 Add dressing to noodles and toss to coat. Add cucumber, green onions and sesame seeds and toss until just combined. Season with salt and pepper to taste.

Serves 4

What to Serve

LCBO#:535229
$2.50