Oven-Steamed Fish with Wild Mushrooms

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!

Method:
Finely mince 8 cloves of garlic

and mix with 4 tbsp of butter (yes it’s a lot but the recipe demands it!)

Wash, pat dry and de-stem about a pound of shiitake mushrooms (or any other mushroom of your choosing)

Slice the mushrooms thin.

Heat pan add some garlic butter (reserving about 4 tsp for later) and add sliced Shitake mushrooms,

cook on high heat for 7-8 minutes, stirring intermittently…

till they start to brown.

Do not rush this stage, it’s important to have a nice caramelized glaze on the mushrooms.

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.

Wash and pat dry 4 white fish fillets

Place fish fillet on top of the mushrooms on each individual foil and spread some garlic butter on the top face.

Mix cooking sake/cooking wine & soy sauce ( 2 tbsp each)…

and pour over the fish.

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.

Open packets, transfer fish gently onto plate.

Spoon mushroom on top….

Serve warm with scallion rice!