Here is a main dish that can work with many kinds of skin-on fish fillets. Crisp the skin to a crackle in a pan, then finish cooking in the oven; the method can also work with meaty, skinless fillets like hake and mahi-mahi. As you cook, season little by little, tasting all the while, and feel free to adjust to your own palate. Though Chinese stir-fries are often thickened with a slurry of cornstarch, this recipe uses miso, which adds nuanced depth. A slick of sesame oil enriches the sauce and burnishes the fish. A crisp, off-dry riesling makes a fine pairing.
Provided by Florence Fabricant
Categories dinner, lunch, quick, roasts, main course
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Cut fish in 4 equal portions, season with salt and pepper and brush with 2 tablespoons sesame oil. Set aside. Heat oven to 375 degrees.
- Place a wok or large skillet on medium-high heat and add 1 tablespoon vegetable oil. Add garlic, ginger, onion and celery and stir-fry until the vegetables soften. Add mushrooms, lower heat to medium and continue to cook about 5 minutes, until mushrooms soften. Stir in the edamame and 5-spice powder. Add soy sauce, vinegar and beer and bring to a simmer. Stir in miso and let it dissolve. Remove from heat. Add salt and pepper if needed.
- Place a heavy ovenproof skillet, preferably cast iron, over high heat. While pan heats, dust the skin of the fish with flour. Add remaining tablespoon of vegetable oil to the pan. Place fish, skin side down, in pan and sear about 5 minutes, until skin browns.
- Turn fish over, place in oven and roast 8 to 10 minutes, depending on the thickness of the fillets, until just cooked through. An instant-read thermometer should register about 140 degrees. Remove from oven.
- Reheat mushroom ragout. Add scallions, cilantro and remaining tablespoon of sesame oil. Spoon mixture onto a platter or four dinner plates. Top with the fish, skin side up, and serve.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 16 grams, Carbohydrate 17 grams, Fat 22 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 4 grams, Sodium 899 milligrams, Sugar 4 grams
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Mehboob Amjad
[email protected]I would definitely recommend this recipe. It's a delicious and easy-to-make dish that's perfect for any occasion.
Shahzaib Manzoor
[email protected]I've made this dish several times and it's always a hit. It's a great way to impress guests.
Emon Nil
[email protected]This was my first time making seared fish, and it turned out great! The recipe was easy to follow and the results were delicious.
kevin lewis
[email protected]I'm not a fan of mushrooms, but I loved this dish. The ragout was so flavorful and the fish was cooked perfectly.
francis oputa
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Aziz Ikhlas
[email protected]The shiitake mushroom ragout was amazing! I could eat it on its own. The fish was a bit bland, but it was still a good meal.
Pyroman 669
[email protected]This recipe was a bit too complicated for me. I ended up burning the fish. I think I'll stick to simpler recipes in the future.
Chaudhary Munawar
[email protected]I wasn't sure how I would like the combination of fish and mushrooms, but I was pleasantly surprised. The flavors worked really well together. I'll definitely be making this dish again.
Shafi Memon
[email protected]This dish was easy to make and turned out great. The fish was cooked perfectly and the ragout was very flavorful. I served it over rice and it was a hit with my family.
Salman Salman
[email protected]The fish was a bit overcooked for my taste, but the shiitake mushroom ragout was delicious. I would try this recipe again, but I would cook the fish for a shorter amount of time.
Mohammed Moshim
[email protected]I'm not a big fan of fish, but this dish changed my mind. The seared fish was tender and flaky, and the shiitake mushroom ragout was incredibly flavorful. I'll definitely be making this again.
Melissa Dickerson
[email protected]This seared fish with shiitake mushroom ragout was an absolute delight! The fish was cooked perfectly, and the ragout was rich and flavorful. I highly recommend this recipe.