Japanese Mushroom Sauce & Fish

Source : Season Fish Fillets With Salt Amp White Pepper And Set Aside Cut Mushrooms Into Small Pieces And Slices Place All The Ingredients Except For Potato...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by Hiroko Liston

at : October 23, 2025

Step:

Season Fish Fillets with Salt & White Pepper, and set aside.
Cut Mushrooms into small pieces and slices. 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 thickens.
Cook Fish Fillets in your favourite way. Today I coated them with Flour and pan-fried with a small amount of Oil.
Place the Fish on a serving plate, cover with the Mushroom Sauce, sprinkle with some finely chopped Spring Onion, and serve.

Ingredients

2 Fish Fillets *about 300g, Today I used Barramundi, but I often use Salmon
2 pinches Salt
Finely Ground White Pepper *optional
*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
1/2 Spring Onion 1 *finely chopped
Mushroom Sauce
1/2 cup Dashi Stock *OR 1/2 cup Water & 1/4 teaspoon Dashi Powder
1-2 teaspoons Sake (Rice Wine)
1/4 teaspoon Salt
1 teaspoon Soy Sauce *alter the amount to suit your taste
1 teaspoon Mirin
1/2 teaspoon Grated Ginger
100 g Shiitake, Shimeji & Enoki *OR add as much as you like
1 teaspoon Potato Starch *mixed with 2 teaspoons Water