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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


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


    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.