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Fish With Shiitakes

2 cups chicken stock
1 13 lbs sea bass or 1 13 lbs gray sole fillets
2 tablespoons peanut oil
2 garlic cloves, minced
1 tablespoon minced ginger
12 cup chopped scallion
7 ounces shiitake mushrooms, stemmed and sliced
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon vietnamese fish sauce
1 tablespoon cornstarch
2 teaspoons sesame oil
1 tablespoon chopped cilantro


Heat oven to 175 degrees. Place chicken stock in a wok or skillet, and bring to a simmer. Cut fish into pieces about 3 inches square, place in stock, and simmer until just cooked, about 5 minutes. Use spatula to transfer to heatproof platter, cover loosely with foil, and place in oven. Drain and strain stock, and reserve. Wipe out pan. Heat peanut oil in pan. Add garlic, ginger and scallions. Saute briefly, and add mushrooms. Saute until wilted. Add soy sauce, vinegar and fish sauce. Cook 30 seconds, then add reserved stock. Bring to a simmer. Dissolve cornstarch in 2 tablespoons cold water, and add, stirring. Simmer until sauce has thickened. Add sesame oil. Transfer fish to serving dish, spoon mushroom sauce over, scatter with cilantro, and serve.

Source: www.food.com