Snapper with Soy-Ginger-Mushrooms

29 Jul

Whole fish can be very intimidating, but it should not have to be. I grew up eating whole fish, so I am very comfortable of cooking it. However, this recipe would be perfect with filets as well, but make sure you don’t over cook it.

  • 2 oz of mushrooms
  • 3 tbs rice vinegar
  • 3 tbs Mirin
  • 2 tbs brown sugar
  • 2 tbs chopped ginger
  • 2 scallions, diagonally sliced
  • 3 tbs orange juice or lime juice
  • 1/4 cup water
  • 1 sea bass cleaned and scaled or 2 fillets
  • five spice seasoning (from oriental department)
  • shredded Napa cabbage

Season the fish inside and outside with five spice seasoning. Spray with olive oil cooking spray. Bake in 400 degree oven for 40 minutes (whole fish), 20 minutes (fillets).  Sauté the mushrooms in a small pot. Add the water, brown sugar and Mirin. Simmer 3-4 minutes. Add the ginger and scallions and let simmer for 1 minute. Add the orange juice and cook 1-2 minutes.  Place the fish on a serving platter and top with the sauce. Serve the fish surrounded with Napa cabbage. I hope you learn to enjoy whole fish rather than be afraid of it.

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2 Responses to “Snapper with Soy-Ginger-Mushrooms”

  1. sybaritica July 31, 2012 at 9:45 pm #

    Sounds nice. Be great to see a photo of the finished dish for service but I am guessing it is long gone now 🙂

    • fitfinnrecipes August 5, 2012 at 8:54 pm #

      I posted a picture. It is not as sharp as I would have liked though.

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