Japanese yellowtail with ginger-roasted shiitake mushrooms and root beer-hoisin vinaigrette

Votes: 4

Time: 40 min.
Complexity: easily
Servings: 4

Japanese yellowtail with ginger-roasted shiitake mushrooms and a root beer-hoisin vinaigrette - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Fried fish

4 fillets (150 g each) of Japanese yellowtail
16 shiitake mushrooms (stems removed)
2 tbsp. l. olive oil
30 g fresh ginger, peeled and thinly sliced
Salt
2 tablespoons soy sauce

Root Beer and Hoisin Vinaigrette

1/4 cup root beer (still)
1 tbsp hoisin sauce
2 tablespoons white balsamic vinegar
1 tbsp mirin (boil for 10 seconds and cool)
1 tsp chopped shallots
1/2 cup peanut butter
2 tbsp. l. peanut butter
Salt and ground black pepper

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 220°C.

To prepare the mushrooms, toss the caps with olive oil, ginger, and salt to taste. Place the mushrooms in a baking dish and bake for 5 minutes, stirring occasionally. Remove the mushrooms from the dish, let them cool, and add the soy sauce.
In a medium bowl, combine the root beer, hoisin sauce, vinegar, mirin, and shallot. Using a metal whisk, lightly whisk the mixture, adding the oil in a thin stream.

To cook the fish, heat a frying pan and add peanut oil. Season the fillets with salt and pepper and place them in the pan. Fry for 3-4 minutes on each side, until the fish is opaque. Keep the fish warm.

To serve, place the fish in the center of each plate. Top each plate with 4 mushroom caps and pour over the fish. vinaigrette sauce.

Categories:

recipe / Grill, barbecue / Grilled fish / Sauces / Dips / Japanese cuisine

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