Oven-Steamed Fish with Wild Mushrooms

Posted

January 12, 2015


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image image A delicious flavor combination brought forth by the interplay of rustic earthy mushrooms and melt in the mouth buttery fish…this is one dish that me & my daughter simply love! If you don’t have access to wild mushrooms, don’t let that stop you…use regular white button mushrooms instead!
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Method:
Finely mince 8 cloves of garlic
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and mix with 4 tbsp of butter (yes it’s a lot but the recipe demands it!)
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Wash, pat dry and de-stem about a pound of shiitake mushrooms (or any other mushroom of your choosing)
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Slice the mushrooms thin.
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Heat pan add some garlic butter (reserving about 4 tsp for later) and add sliced Shitake mushrooms,
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cook on high heat for 7-8 minutes, stirring intermittently…
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till they start to brown.
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Do not rush this stage, it’s important to have a nice caramelized glaze on the mushrooms.
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Next cut 4 aluminium foil squares, spray with Pam, spread a bed of Mushrooms at the center of each foil. Sprinkle the mushrooms lightly with salt & pepper.
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Wash and pat dry 4 white fish fillets
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Place fish fillet on top of the mushrooms on each individual foil and spread some garlic butter on the top face.
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Mix cooking sake/cooking wine & soy sauce ( 2 tbsp each)…
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and pour over the fish.
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Close foil packets and cook in a 500 degree oven for about 20 minutes (give or take 5 min) depending on how thick your fillets are.
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Open packets, transfer fish gently onto plate.
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Spoon mushroom on top….
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Serve warm with scallion rice!
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