Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, Japanese Mushroom Sauce Fish. one of my favorites food. This time, I am going to make it a little bit unique. This is gonna smell and look deliciou

The Ingredients need to make Japanese Mushroom Sauce Fish:

1. You need 2 of Fish Fillets about 300g, Today I used Barramundi, but I often use Salmon
2. It’s 2 pinches of Salt
3. It’s of Finely Ground White Pepper optional
4. It’s of Note Today I pan-fried the Fish Fillets after coating them with Plain Flour, so I used Flour and a small amount of Oil as well
5. You need 1/2 of Spring Onion 1 finely chopped
6. It’s of Mushroom Sauce
7. Prepare 1/2 cup of Dashi Stock OR 1/2 cup Water 1/4 teaspoon Dashi Powder
8. You need 1-2 teaspoons of Sake (Rice Wine)
9. Prepare 1/4 teaspoon of Salt
10. Prepare 1 teaspoon of Soy Sauce alter the amount to suit your taste
11. You need 1 teaspoon of Mirin
12. You need 1/2 teaspoon of Grated Ginger
13. You need 100 g of Shiitake, Shimeji Enoki OR add as much as you like
14. It’s 1 teaspoon of Potato Starch mixed with 2 teaspoons Water

Step to make Japanese Mushroom Sauce Fish:

1. Season Fish Fillets with Salt White Pepper, and set aside.
2. Cut Mushrooms into small pieces and slice Place all the ingredients, except for Potato Starch, in a small saucepan, and bring to the boil. When Mushrooms are cooked, mix Potato Starch and Water very well, and add to the sauce. Sir until the sauce thicken
3. Cook Fish Fillets in your favourite way. Today I coated them with Flour and pan-fried with a small amount of Oil.
4. Place the Fish on a serving plate, cover with the Mushroom Sauce, sprinkle with some finely chopped Spring Onion, and serve.

So that’s going to wrap it up with this special food Japanese Mushroom Sauce Fish. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!