Stuffed Flounder Roll Ups

For the flounder rolls, rinse fillets, pat dry, sprinkle with lemon juice and season with salt and pepper. Rinse spinach, heat 1 tablespoon oil and cook the spinach until it wilts. Season with salt and pepper. Rinse eggplant, cut in half, cut into quarters and cut into thin strips. Laying eggplant strips in salted water and soak for 10 minutes. Remove from water and squeeze out. Heat 5 tablespoons oil in a large pan and fry the eggplant strips until golden brown. Drain on paper towels, season with a little salt and set aside.

Place the flounder fillets on the work surface and top with the spinach. Top with eggplant strips (save any leftover eggplant strips for another dish) and put 50 grams  (approximately 1 3/4 ounce) of shrimp on each fillet. Roll fillets and secure with wooden skewers. Place in a basket over a steamer pot. Steam the rolls 6-8 minutes.

For the sauce, peel the shallots and chop finely. Heat butter in a pan and fry the shallots until soft. Add fish stock, lime juice and fennel seeds and bring to a boil over medium heat. Season with ginger, chile powder, salt and pepper.