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 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
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
- Season Fish Fillets with Salt & White Pepper, and set aside.
- 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.
- Cook Fish Fillets in your favourite way. Today I coated them with Flour and pan-fried with a small amount of Oil.
- Place the Fish on a serving plate, cover with the Mushroom Sauce, sprinkle with some finely chopped Spring Onion, and serve.
Hi Hiroko, made it last night and served on a bed of rice noodles. Didn’t have mirin though, used shaoshing wine instead. Very good umami.
Correcction, stir the sauce, don’t sir it. 😀
Norbert in Cape Town