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.

Stuffed Fish Rolls

A nice mild fish recipe.  From Food and Drink Autumn 2010

4 Tilapia fillets, each about 175 to 210 g
4 thin prosciutto slices
1 lemon
1/2 cup extra smooth ricotta cheese
1/4 tsp freshly ground black pepper
1/4 cup freshly grated Parmesan Cheese
1 1/2 to 2 cups lightly packed sorrel leaves or baby spinach and arugula mixture
Kitchen twine
2 tbsp butter

1. Preheat oven to 350F.
2. Generously butter or grease an 8 inch square baking or gratin dish that will snugly hold rolls.  With best looking side down, lay fish on paper towels; bat dry.  Lay a prosciutto slice over each, folding prosciutto to fit as needed.
3. Zest lemon ans squeeze juice; keep separate.  Stir ricotta with pepper. Divide ricotta mixture among fillets; smooth over prosciutto.  Sprinkle with Parmesan.  Top with a layer of sorrel, pressing into cheese.  Cut 8 pieces of twine, each about 16 inches long.
4. Roll up each fillet from the short end; tie neatly on either side of middle with twine.  Trim twine ends; discard.  Place rolls seam side down in dish.  (Fish rolls can be covered and promptly refrigerated for up to half a day.  Add 10 minutes to baking time).
5. Melt butter; evenly drizzle over rolls.  Sprinkle with 2 tbsp lemon juice.  Cover dish tightly with foil.  Bake for 35 to 40 minutes or until fish at bend of roll flakes easily when prodded with a fork.
6. Mix lemon zest with a finely chopped leaf or 2 of sorrel.  Place fish onto warmed serving plates; garnish with zest mixture.