Recipe: Steamed Grouper with a Sake-Soy Glaze and Cucumber-Wasabi Remoulade

From the Hurricane

July 26, 2008 

The Hurricane’s Mike Savinelli shares this recipe. To learn more about the Hurricane in Marathon, visit


  • 2 3/4 cups good-quality sake

  • 1 cup mirin (sweet rice wine) or sweet vermouth

  • 1 cup soy sauce

  • 1/2 cup dark brown sugar

  • 1 stalk lemongrass, cut in half and smashed

  • 2 cups water

  • 6 1/8-inch slices fresh gingerroot

  • 4 (6-ounce) halibut fillets

  • Steamed white rice, accompaniment

  • Green onions, cut on the bias, garnish

  • Toasted sesame seeds, garnish


    In a saucepan, bring 3/4 cup of the sake, the mirin/vermouth, sugar, and soy sauce to a boil. Reduce the heat and cook at a low boil until reduced to a thick glaze. Remove from the heat and let cool slightly.

    In the bottom of a steamer, combine the remaining 2 cups sake, the lemon grass, water, and ginger. Bring to a boil.

    In the top of the steamer basket, lay the fish fillets in a single layer. Drizzle or brush with the glaze, cover, and steam until tender and just cooked through, about 5 minutes.

    Remove the fish from the steamer and arrange over the rice in the middle of 4 plates. Garnish with sliced green onions and sesame seeds, and serve.



  • 6 tablespoons Dijon mustard

  • 2 tablespoons wasabi paste

  • 1 tbsp chopped garlic

  • 1/3 cup rice wine vinegar

  • 2/3 cup canola oil

  • 1/3 cup chopped cucumbers, peeled and de-seeded

  • 1/3 cup chopped scallions, green parts only

  • 2 tbsp chopped cilantro

  • Salt and pepper, to taste


    In a food processor, combine the mustard, wasabi paste, garlic, and vinegar. While the processor is running, slowly drizzle in the canola oil until an emulsion is formed. Remove the mayonnaise-like mixture from the processor and place in a non-reactive stainless steel bowl. Fold in the cucumbers, scallions, and cilantro, season with salt and pepper and refrigerate until ready to use.

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