Sauteed Bass Fillets with Mushrooms, Scallions, and Soy
- 2 bunches scallions (about 10)
- 1/4 cup soy sauce
- 1/3 cupmirin (Japanese sweet rice wine)*
- 1/3 cup water
- 4 (6-ounce) skinless black bass or other white fish fillets (3/4 to 1 inch thick)
- 2 tablespoons vegetable oil
- 1/2 lb mushrooms, trimmed and cut into 1/4-inch-thick slices
- Cut white and pale green parts of scallions diagonally into 1 1/2-inch pieces.
- Thinly slice enough scallion greens to measure 1/4 cup, reserving remainder for another use.
- Stir together soy, mirin, and water.
- Pat fish dry and season with salt.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute fish, turning once, until golden and almost cooked through, about 4 minutes total.
- Transfer fish to a serving dish and keep warm, loosely covered with foil.
- (Fish will continue to cook as it stands.)
- Add mushrooms, scallion pieces, and soy mixture to skillet and boil over moderately high heat, stirring, until mushrooms are tender and sauce is slightly thickened, 7 to 8 minutes.
- Add fish juices that have accumulated in serving dish to skillet and boil 1 minute.
- Spoon sauce over fish and sprinkle with scallion greens.
- Available at Asian markets and Uwajimaya (800-899-1928)
bunches scallions, soy sauce, cupmirin, water, black bass, vegetable oil, mushrooms
Taken from www.epicurious.com/recipes/food/views/sauteed-bass-fillets-with-mushrooms-scallions-and-soy-107585 (may not work)