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.


2 Servings


2 Fish Fillets *about 300g, Today I used Barramundi, but I often use Salmon.
2 pinches Salt
Finely Ground White Pepper *optional
*Note: Today I pan-fried the Fish Fillets after coating them with Plain Flour, so I used Flour and a small amount of Oil as well.
1/2 Spring Onion 1 *finely chopped

Mushroom Sauce
1/2 cup Dashi Stock *OR 1/2 cup Water & 1/4 teaspoon Dashi Powder
1 to 2 teaspoons Sake (Rice Wine)
1/4 teaspoon Salt
1 teaspoon Soy Sauce *alter the amount to suit your taste
1 teaspoon Mirin
1/2 teaspoon Grated Ginger
100g Shiitake, Shimeji & Enoki *OR add as much as you like
1 teaspoon Potato Starch *mixed with 2 teaspoons Water

  1. Season Fish Fillets with Salt & White Pepper, and set aside.
  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.
  3. Cook Fish Fillets in your favourite way. Today I coated them with Flour and pan-fried with a small amount of Oil.
  4. Place the Fish on a serving plate, cover with the Mushroom Sauce, sprinkle with some finely chopped Spring Onion, and serve.