Steamed Grouper Japanese Style

I actually substituted Tilapia for the Grouper…but use your fish of choice.  From Food and Drink Winter 2012.

2 tbsp seasoned rice vinegar
2 tbsp mirin
1 tbsp soy sauce
2 tbsp finely chopped pickled ginger
1 tbsp wasabi paste
2 tbsp vegetable oil
2 cups baby spinach
4 shiitake mushrooms, stems removed and quartered
4 grouper fillets each 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.