Fish With Shiitakes

By Florence Fabricant

Updated September 24, 2018

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
40 minutes
Rating
5(785)
Comments
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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.

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Ingredients

Yield:4 servings

  • 2 cups chicken stock

  • 1 ⅓ pounds sea bass or gray sole fillets

  • 2 tablespoons peanut oil

  • 2 cloves garlic, minced

  • 1 tablespoon minced ginger

  • ½ cup chopped scallions

  • 7 ounces shiitake mushrooms, stemmed and sliced

  • 1 tablespoon soy sauce

  • 1 tablespoon rice vinegar

  • 1 teaspoon Vietnamese fish sauce

  • 1 tablespoon cornstarch

  • 2 teaspoons sesame oil

  • 1 tablespoon chopped cilantro

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

11 grams carbs; 72 milligrams cholesterol; 264 calories; 6 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 2 grams fiber; 964 milligrams sodium; 24 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Transfer fish to serving dish, spoon mushroom sauce over, scatter with cilantro, and serve.

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Ratings

5 out of 5
785 user ratings
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Comments

Jeff

Very nice recipe, though I would use vegetable or fish stock and, as a previous commenter has suggested, add some chili oil for a bit of heat. Served over soba noodles.

Mark wyo

I have made this dish several times for campany and get raves every time. I use halibut. To avoid over powering the fish, I lighten up on the sesame oil, a little heavy on the ginger, and use flat leaf parsley instead of cilantro. Served over udon noodles with baby bokchoi makes for a spectacular meal.

Cary

Used frozen fish stock and cod. Mellow taste, a few drops of hot pepper oil enhanced the complexity.

Michelle H.

This was good but a bit confusing tied to the first step. I added bok choy and noodles and went heavy on the sauces.

mbm

Amazing.

mmj

A delicious tasting recipe. I used halibut and added bok choy with shitakes and all else as recipe called for.

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