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You are here: Home / Fish Recipes / Shitake Stuffed Fish Fillets

Shitake Stuffed Fish Fillets

March 2, 2015 by Manny Leave a Comment

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Fish rolls made from sole fillets stuffed with shitake and drizzled with black bean sauce. An elegant dish for any occasion. If sole fillet is not available, you can use cream dory or any white flesh fish.

To cook Shitake stuffed fish fillets; Soak mushrooms in boiling water for 30 minutes. Drain.Cut off and discard mushroom stems. Slice mushroom caps finely and set aside. In a heavy, medium-sized non stick skillet over medium heat, saute ginger and garlic in oil for 30 seconds. Add button mushrooms and saute until almost dry, about 8 minutes. Add shitake mushrooms and cook 1 minutes Remove from heat. Stir in soy sauce and sesame oil. Set aside. Place 1 fillet flat side down on work surface. Place 2 tablespoons filling across widest short end and roll into a cylinder. Repeat until all fillets are filled and rolled. Arrange fillets seam side down in 9 inch glass pie dish. To see complete recipe, continue reading.

 

Shitake Stuffed Fish Fillet
Print Recipe

How to Make Shitake Stuffed Fish Fillets

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Fish Recipe
Cuisine: Asian
Servings: 8 pcs
Author: Manny

Ingredients

For Fish Rolls:

  • 8 pieces dried shitake mushrooms
  • 1 teaspoon peeled and grated fresh ginger
  • 1 clove garlic minced
  • 1 teaspoon vegetable oil
  • 1/4 kilo button mushrooms finely chopped
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 8 fillets of sole

For the sauce:

  • 2 tablespoons salted black beans rinsed, drained and chopped
  • 2 tablespoons dry sherry or white wine
  • 1 tablespoon soy sauce
  • 1 teaspoon peeled and minced fresh ginger
  • 1 teaspoon sugar
  • 1 clove garlic minced
  • 1/2 teaspoon sesame oil
  • 1 carrot peeled and thinly sliced

    Instructions

    How to cook Shitake Stuffed Fish Fillets:

    • Soak mushrooms in boiling water for 30 minutes. Drain.Cut off and discard mushroom stems.
    • Slice mushroom caps finely and set aside.
    • In a heavy, medium-sized non stick skillet over medium heat, saute ginger and garlic in oil for 30 seconds.
    • Add button mushrooms and saute until almost dry, about 8 minutes.
    • Add shitake mushrooms and cook 1 minutes Remove from heat.
    • Stir in soy sauce and sesame oil. ( Maybe prepared 1 day ahead. Cover and refrigerate.) Set aside.
    • Place 1 fillet flat side down on work surface. Place 2 tablespoons filling across widest short end and roll into a cylinder.
    • Repeat until all fillets are filled and rolled. Arrange fillets seam side down in 9 inch glass pie dish. ( May be done up to 6 hours ahead. Cover and chill. )
    • In a small bowl, whisk ingredients for sauce ( except carrot ) and any remaining mushroom filling. Spoon over fish.
    • Cook fish in pie dish in covered steamer over medium heat until fish is cooked through, about 12 minutes.
    • Transfer fish to plates. Spoon sauce over fish. Garnish with sliced carrots.

     

    Shitake Stuffed Fish Fillet

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    Filed Under: Fish Recipes Tagged With: fish fillet, shitake

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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