How to Make Shitake Stuffed Fish Fillets
Servings: 8 pcs
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.