Japanese yellowtail with shiitake mushrooms and ginger baked vinaigrette sauce with root beer and hoisin – a detailed recipe Cooking. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Fried fish
- 4 fillets (150 gr. Each) of Japanese yellowtail (lacedra)
- 16 shiitake mushrooms (cut legs)
- 2 tbsp. l olive oil
- 30 gr peeled and thinly sliced fresh ginger
- Salt
- 2 tbsp. l soy sauce
Vinaigrette sauce with root beer and Hoisin sauce
- 1/4 Art. root beer (without gas)
- 1 tbsp. l hoisin sauce
- 2 tbsp. l white balsamic vinegar
- 1 tbsp. l Mirin (boil for 10 seconds and cool)
- 1 tsp chopped shallots
- 1/2 tbsp. peanut butter
- 2 tbsp. l peanut butter
- Salt and ground black pepper
Recipes with similar ingredients: fish fillet, shiitake mushrooms, ginger root, shallots, soy sauce, root beer, hoisin sauce, balsamic vinegar, mirin (rice wine), peanut butter
Recipe preparation:
- Preheat the oven to 220 ° C. For cooking mushrooms mix hats with olive oil, ginger and salt to taste. Put the mushrooms in a baking dish and put in the oven for 5 min., periodically mixing. Remove the mushrooms from the mold, cool, add soy sauce.
- In a medium-sized bowl, mix the root beer, the Hoisin sauce, vinegar, mirin and shallots. Whisk lightly with a metal whisk mixture by adding a thin stream of oil. For cooking fish Heat the pan and pour peanut butter in it. Salt and pepper the fillet and put in the pan. Sauté for 3-4 minutes. on each side until the fish becomes dull. Keep fish in warm form. To serve, place the fish in the center of each plate. On top of each plate, lay 4 mushroom caps and pour fish vinaigrette sauce.
