Fish With Shiitakes

By Florence Fabricant

Fish With Shiitakes
Andrew Scrivani for The New York Times
Total Time
40 minutes
Rating
5(764)
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
  • 2cups chicken stock
  • 1⅓pounds sea bass or gray sole fillets
  • 2tablespoons peanut oil
  • 2cloves garlic, minced
  • 1tablespoon minced ginger
  • ½cup chopped scallions
  • 7ounces shiitake mushrooms, stemmed and sliced
  • 1tablespoon soy sauce
  • 1tablespoon rice vinegar
  • 1teaspoon Vietnamese fish sauce
  • 1tablespoon cornstarch
  • 2teaspoons sesame oil
  • 1tablespoon chopped cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

264 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 24 grams protein; 964 milligrams sodium

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
764 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.

Barbadosbybus

I have made this several times now and I just put the fish in to poach at the end, instead of poaching it first and then setting it aside. Much less fussy and less washing up to do.

Sue H

Hi wow factor for a very quick meal. Used seabass, yum. Next time will pull out the corn starch, increase ginger add chili flakes, not strain the broth. Divine!

Ginny Mullin

Delicious! I did as double + ginger and skipped cornstarch.

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