Fish with Shiitakes
This dish is the kind that, with a little experience, many good cooks could assemble from scratch, without consulting a recipe. The aromatic triumvirate of garlic, ginger and scallions is matched with soy sauce, rice vinegar and fish sauce. Shiitake mushrooms give substance and flavor, cornstarch thickens and sesame oil adds a whiff of toasty richness. Though I spooned the sauce over simply poached fish, it would work just as well with grilled, pan-seared or broiled fish, or on stir-fried strips of chicken breast, slivers of pork or beef, shrimp or scallops. Steamed rice could help sop up the sauce, but I served boiled fingerling potatoes. Potatoes with Asian food? Don't scoff. Chinese restaurants here do not serve them, but potatoes are a major crop in China, where they are eaten with gusto, especially in the center and north. Besides, potatoes are certainly favored in the countries that produce the best pilsners, the beverage to drink while eating this.
This dish is the kind that, with a little experience, many good cooks could assemble from scratch, without consulting a recipe. The aromatic triumvirate of garlic, ginger and scallions is matched with soy sauce, rice vinegar and fish sauce. Shiitake mushrooms give substance and flavor, cornstarch thickens and sesame oil adds a whiff of toasty richness. Though I spooned the sauce over simply poached fish, it would work just as well with grilled, pan-seared or broiled fish, or on stir-fried strips of chicken breast, slivers of pork or beef, shrimp or scallops. Steamed rice could help sop up the sauce, but I served boiled fingerling potatoes. Potatoes with Asian food? Don't scoff. Chinese restaurants here do not serve them, but potatoes are a major crop in China, where they are eaten with gusto, especially in the center and north. Besides, potatoes are certainly favored in the countries that produce the best pilsners, the beverage to drink while eating this.
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon minced ginger
- 2 cloves garlic minced
- 2 cups chicken stock
- 2 tablespoons peanut oil
- 1 tablespoon chopped cilantro
- 1/2 cup chopped scallions
- 1 1/3 pounds sea bass or gray sole fillets
- 7 ounces shiitake mushrooms stemmed and sliced
- 1 teaspoon vietnamese fish sauce
- Carbohydrate 53.7320750579448 g
- Cholesterol 28.8000000243461 mg
- Fat 48.102900022429 g
- Fiber 4.06900000112707 g
- Protein 31.3021250325813 g
- Saturated Fat 9.00621500471908 g
- Serving Size 1 1 recipe (2088g)
- Sodium 1854.14499986301 mg
- Sugar 49.6630750568178 g
- Trans Fat 2.78375750175286 g
- Calories 764 calories
Step-by-step
- Heat oven to 175 degrees. Place chicken stock in a wok or skillet, and bring to a simmer.
- Cut fish into pieces about 3 inches square, place in stock, and simmer until just cooked, about 5 minutes.
- Use spatula to transfer to heatproof platter, cover loosely with foil, and place in oven.
- Drain and strain stock, and reserve.
- Wipe out pan.
- Heat peanut oil in pan. Add garlic, ginger and scallions.
- Sauté briefly, and add mushrooms.
- Sauté until wilted.
- Add soy sauce, vinegar and fish sauce.
- Cook 30 seconds, then add reserved stock.
- Bring to a simmer.
- Dissolve cornstarch in 2 tablespoons cold water, and add, stirring.
- Simmer until sauce has thickened.
- Add sesame oil.
- Transfer fish to serving dish, spoon mushroom sauce over, scatter with cilantro, and serve.
My Simple, Yet Satisfying Fish with Shiitake Recipe
As a busy working mom, I’m always on the lookout for quick, healthy, and flavorful meals that the whole family will enjoy. This Fish with Shiitakes recipe has become a staple in our household. It's surprisingly simple to make, requiring minimal prep time and only one pan (bonus for easy cleanup!). The combination of savory shiitake mushrooms, fragrant ginger and garlic, and a tangy sauce is simply irresistible. I often find myself adapting this recipe to whatever fresh fish I find at the market—sea bass, cod, or even snapper all work wonderfully. The beauty of this dish lies in its versatility. You can easily adjust the seasonings to your liking, adding a pinch of chili flakes for a little heat or a squeeze of lime for extra brightness.
I remember the first time I tried this dish. I was flipping through a culinary magazine during a rare moment of quiet in my busy day. The picture alone stopped me in my tracks. The glossy image of perfectly cooked fish glistening under a rich, dark sauce immediately ignited my desire to recreate it at home. The recipe was surprisingly easy to follow, and the outcome was unbelievably delicious. My kids devoured it, even my picky eater who usually turns up his nose at anything remotely resembling vegetables. That’s when I knew this was a dish that would become a part of our family’s regular rotation.
Beyond the deliciousness, this recipe satisfies my need for a quick weeknight meal. I can have this on the table in under 30 minutes, and I love that I can often prepare much of it ahead of time. The sauce, for instance, can be made while I’m busy multitasking—responding to emails, helping the kids with homework, or dealing with any other daily demands. It's perfect for those evenings when time is of the essence but I still want to present a wholesome and flavorful meal for my family. The combination of protein-rich fish and nutrient-packed shiitakes makes it a healthy and satisfying dinner.
One of the things I love most about cooking is the creativity involved. This basic recipe serves as a fantastic template for experimentation. Feel free to add other vegetables—broccoli florets, sliced bell peppers, or even baby corn would be a delightful addition. You could also play around with different types of fish, depending on your preference and what’s available at your local fishmonger. Don't be afraid to tweak the recipe to your liking – the possibilities are endless!
Tips and Variations:
- For a spicier kick: Add a pinch of red pepper flakes or a dash of sriracha to the sauce.
- For extra freshness: Garnish with fresh cilantro or green onions.
- Make it a complete meal: Serve over steamed rice or quinoa for a more substantial dish.
- Meal prep friendly: The sauce can be made ahead of time and stored in the refrigerator until ready to use.
- Leftovers: This dish reheats beautifully and often tastes even better the next day!
Beyond its ease and deliciousness, this recipe also offers a sense of satisfaction. There’s something deeply fulfilling about creating a restaurant-quality meal in your own kitchen. It’s a testament to the fact that you don’t need fancy ingredients or complicated techniques to create something truly special. This Fish with Shiitakes recipe is a simple reminder that even in the midst of a busy life, we can still take the time to nourish ourselves and our families with wholesome, delicious food.
So, if you’re looking for a quick, easy, and incredibly flavorful meal that's sure to please everyone, give this recipe a try. I promise you won't be disappointed. It’s become a go-to recipe in my house, and I know it’ll quickly become a favorite in yours too.
Enjoy!
