Fish With Shiitakes Recipe (2024)

Very nice recipe, though I would use vegetable or fish stock and, as a previous commenter has suggested, add some chili oil for a bit of heat. Served over soba noodles.

Used frozen fish stock and cod. Mellow taste, a few drops of hot pepper oil enhanced the complexity.

I have made this dish several times for campany and get raves every time. I use halibut. To avoid over powering the fish, I lighten up on the sesame oil, a little heavy on the ginger, and use flat leaf parsley instead of cilantro. Served over udon noodles with baby bokchoi makes for a spectacular meal.

This was a big hit with the whole family, but I did not end up with as much broth as is shown in the photo. Next time I would (at least) double the broth for a soupier effect.

Really tasty. Added a bit of chili oil, as suggested, plus a LOT more ginger.

This was a great meal with bread to sop up the sauce! I used shrimp and after setting them aside I boiled the shells in the stock for 5 min. I also added a dash of black pepper and a pinch of red pepper to give a little heat.

I made this with seafood stock from Whole Foods and 1.5 lbs cod for four people. I doubled the broth, skipped the cornstarch as I liked the thin broth and forgot the sesame oil. It was still delicious!

I made this as instructed, using tilapia and a delicious chicken and mushroom bone broth that I found in the grocery store; it made the sauce even more savory. I served it over black pearl rice made with the same bone broth, with sauteed kale and bok choy on the side. There was a serving left over that I enjoyed a couple of days later as much as the first dish!

Used mushroom broth and added baby bok choy. Served over udon noodles. It was awesome.

Double the soy etc, but not the stock. Try 3 cups next time. Also add another tsp corn starch if doing this.

My Japanese mother inlaw always added a bit of sugar to the broth and served with blanched spinach served chilled, and rice, and something pickled all in separate dishes.

I so totally disagree. This is a great combo.

I cooked this with Barramundi (the Australian version of Asian Sea Bass), I agree that the amount of ginger seems to be too low, I quadrupled the amount and it was not at all overpowering. If you used a meatier blander fish like Ling, a bit of chili or chili oil would also help. Very good, and quick meal.

I added the fish (wild grey sole) at the end before the cornstarch. Used onions instead of scallions. Also used radish greens, some dried shiitakes. Served with rice.Thought it was delicious.

5 out of 5 stars, Dino

This is a keeper! I agree to add fish at end and simmer in the finished sauce instead of in only broth at the start (why?). Tripled the soy sauce (used Tamari) and fish sauce and ginger. Added Mirin to the sauce and a little more vinegar. Finished with a squeeze of lime and the fresh cilantro at the end. Was out of control….really really good!

I liked this, but felt the cornstarch kind of ruined the broth. The end result turned gloopy instead of brothy. I would definitely make again but omit the cornstarch. Great flavor profile and took the suggestions of others to serve over soba noodles with seared baby bok choy.

recipe did not work for me. Fish was too bland and mushrooms sauce did not do enough to flavor the fish.

The only change I made for dinner for my spouse and me was making 1/3 of the amount of fish (8 oz) but still making the full amount of all other ingredients. SOOOOOO DELICIOUS! The extra mushrooms, sauce, and cilantro were, in my opinion, necessary.Flavors are delicate, complex, and so balanced. For anyone who wants a more robust punch, I added ponzu to mine. But my spouse didn’t want to add anything. Definite hit.

I appreciate all of the previous tips on this recipe. I used Haddock which was a very good fish for this. I did not strain the broth and in fact, because I used frozen shiitake mushrooms, I added some shiitake broth to it. Followed the recommendations for some heat with a few drops of chili oil and crushed red peppers. I also upped the ginger to about 3 Tbs. I added a handful of spinach and as the original recipe suggested, served it with boiled new potatoes. A very nice dish.

Loved the results, but wish step 2 had been broken down to the actual 7 steps. Used halibut, toasted sesane oil, served over rice.

Add bok Choi and double the sauceCook in sous vide and then add to broth at the end.

Doubled the broth (Anya) and doubled the ginger (kitchenonfire) and served it over soba noodles without the cornstarch. It was good but not great because I forgot the sesame oil and didn't have cilantro and I wouldn't suggest using chicken broth esp. with soba noodles. I would definitely go with mushroom, vegetable or fish stock.

Used sable for the fish. Delicious!

The fish melted in our mouth. Big hit. Definite a keeper.

Delicious. Serve with rice or noodles.

I did this with halibut and it was delicious. Reminds me of Cantonese cooking. Mild, silky, and flavorful.

I broiled the Chilean Sea Bass . I added some chili sauce to give the sauce some heat. It was excellent. served with broccoli. I will make again very easy

Yum

Followed the recipe exactly and it was amazing. I threw in baby spinach at the end and it works. Fish was incredibly tender! Sauce was silky and great over rice, although it doesn’t stand up on its own without the fish. Low effort, high yield recipe. Will make again next time I get fresh shiitakes.