Ingredients for Fish With Shiitakes
- 1 cup chicken stock
- Sea Bass
- 1 tablespoon peanut oil
- Garlic Cloves
- 1 tablespoon grated fresh ginger
- Scallion
- Shiitake Mushrooms
- 2 tablespoons soy sauce
- Rice Vinegar
- 1 teaspoon fish sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- Fresh cilantro, for garnish
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How to Make Fish With Shiitakes
- Preheat oven to 175°F (80°C).
- In a wok or large skillet, bring 1 cup of chicken stock to a simmer over medium heat.
- Cut fish fillets into 3-inch square pieces. Add fish to the simmering stock and cook until just cooked through, about 5 minutes. Do not overcook.
- Carefully transfer the cooked fish to a heatproof platter. Cover loosely with foil and place in the preheated oven to keep warm.
- Strain the remaining stock through a fine-mesh sieve and reserve. Wipe the wok or skillet clean.
- Heat 1 tablespoon of peanut oil in the wok or skillet over medium heat.
- Add 2 minced cloves of garlic, 1 tablespoon of minced ginger, and 2 chopped scallions. Sauté for about 30 seconds until fragrant.
- Add 8 ounces of shiitake mushrooms, sliced, and sauté until wilted, about 3-5 minutes.
- Stir in 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of fish sauce.
- Cook for 30 seconds. Pour in the reserved chicken stock.
- Bring to a simmer.
- In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water until smooth. Add to the simmering sauce and stir constantly until thickened.
- Stir in 1 teaspoon of sesame oil.
- Transfer the fish to a serving dish. Spoon the mushroom sauce generously over the fish. Garnish with fresh cilantro and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
14g
Fat
13g
Carbs
4g
