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Ingredient
Japanese Mushroom Sauce & Fish
Introduce
Chef :
Hiroko ListonJapanese Mushroom Sauce & Fish
This mushroom sauce is good with Fish, but also good with Tofu or Chicken. Cook those proteins simply with Salt and Pepper, or you don’t need to cook Tofu. Today I pan-fried the Fish Fillets after coating them with Flour. You can steam, grill or deep-fry. This sauce makes the simple fish into an extra special dish.
Ingredient
Food ration :
2 servings
1/4 teaspoon
Salt
1-2 teaspoons
Sake (Rice Wine)
1 teaspoon
Mirin
1/2 teaspoon
Grated Ginger
1 teaspoon
Potato Starch *mixed with 2 teaspoons Water
Cooking instructions
* Step 1
Season Fish Fillets with Salt & White Pepper, and set aside.
* Step 2
Cut Mushrooms into small pieces and slices. Place all the ingredients, except for Potato Starch, in a small saucepan, and bring to the boil. When Mushrooms are cooked, mix Potato Starch and Water very well, and add to the sauce. Sir until the sauce thickens.
* Step 3
Cook Fish Fillets in your favourite way. Today I coated them with Flour and pan-fried with a small amount of Oil.
* Step 4
Place the Fish on a serving plate, cover with the Mushroom Sauce, sprinkle with some finely chopped Spring Onion, and serve.
Note: if there is a photo you can click to enlarge it
Tag
Fish Fillets *about 300g, Today I used Barramundi, but I often use Salmon
Salt
Spring Onion 1 *finely chopped
Dashi Stock *OR 1/2 cup Water & 1/4 teaspoon Dashi Powder
Sake (rice wine)
Soy Sauce *alter the amount to suit your taste
mirin
grated ginger
Shiitake, Shimeji & Enoki *OR add as much as you like
Potato Starch *mixed with 2 teaspoons Water
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