Ingredients
|
About 10 fresh shiitake mushrooms OR
About 15 small fresh brown mushrooms 2-3T butter 2-3T shoyu (I use reduced sodium green label Kikkoman) A bit of canola oil |
3-4 white fish fillets, such as opakapaka, halibut, or cod
A bit of sesame oil |
What To Do
Melt butter in a pan and add mushrooms. Cook until they get limp and the liquid releases. Add shoyu and a bit of canola oil and stir to mix the mushroom juice and shoyu. Take out mushrooms and set aside.
Put the fish in the same pan and cook until flaky, adding a touch of sesame oil if necessary. Flip once.
Put mushrooms over fish and serve.
Put the fish in the same pan and cook until flaky, adding a touch of sesame oil if necessary. Flip once.
Put mushrooms over fish and serve.
Notes and Talking Story
- I love my three Sam Choy cookbooks because the vast majority of recipes use combinations of 'ordinary' ingredients in extraordinary ways.
- The OG recipe marinates the fish in oil and shoyu, and then steams it. However, I learned that the flavor 'sticks' to the fish if you cook it in the same pan as the mushrooms.
- I also like way pan cooking nearly caramelizes the butter and shoyu with the mushrooms and fish.
- The important thing to remember to take a light touch with shoyu, especially if you have using full-sodium (red label) shoyu or Aloha shoyu.
