Seared Fish With Asian Mushroom Ragout
Total time: 30 minutes
Yields: 4 servings
Author: The New York Times
Ingredients
- 24 ounces fish fillets
- 3 tablespoons Asian toasted sesame oil
- 2 tablespoons vegetable oil
- 2 garlic, sliced
- 1 tablespoon ginger, minced
- 1 cup onion, sliced
- 2 celery, slant-cut in0.5-inch slices
- 0.5 pound shiitake mushrooms, stems discarded, caps quartered
- 0.5 cup edamame, cooked
- 0.5 teaspoon Chinese 5-spice powder
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 0.6666666666666666 cup beer
- 1 tablespoon red miso
- 2 tablespoons flour
- 4 scallions, trimmed and slant-cut, including a couple of inches of the green
- 0.25 cup cilantro leaves
Instructions
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
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
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