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  • Shoyu Shiitake Butter Glazed Fish

Shoyu Shiitake Butter Glazed Fish

SKU:
Using only a few simple ingredients, I love how pretty and shiny this ends up. Besides fish and mushrooms, butter is essential here.

Descended from a Sam Choy recipe, but as usual, I took a few liberties.
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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.

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.

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  • Main Meals
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    • Mainly Meatless
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  • Treats
    • Dessert and Snacks
    • Breakfast
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