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Fish Fillets And Mushrooms With Asian Flavors


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  • 4 flounder, tilapia, or catfish fillets - (abt 1 1/2 lbs)
  • 1/2 cup cornstarch mixed with
  • 1/4 teaspoon salt
  • 2 tablespoons peanut or other vegetable oil divided
  • 1 pound white mushrooms and/or shiitake caps sliced
  • 1 large red bell pepper julienned
  • 1 tablespoon finely-chopped garlic
  • 2 tablespoons finely-chopped fresh ginger
  • 1/2 cup water
  • 1/4 cup lime juice
  • 2 tablespoons bottled fish sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon grated lime zest
  • 1/4 teaspoon hot pepper flakes - (to 1/2)
  • 1/2 cup water
  • 1/4 cup soy sauce
  • 1/4 cup dry sherry
  • 1 tablespoon cornstarch
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons rice vinegar


Servings 4


Step 1

Preheat oven to 325 degrees. Dredge fish fillets in cornstarch mixture. In a large nonstick skillet, over medium heat, heat 1 tablespoon of the oil. Brown fish on both sides; transfer to a roasting pan; bake until center is opaque, 6 to 8 minutes.

Meanwhile, add remaining 1 tablespoon oil to skillet; add mushrooms, bell pepper, garlic and ginger; stir fry until mushrooms begin to brown, about 8 minutes. Stir in Thai or Chinese sauce: cook and stir until thickened. Transfer fish to a platter; spoon mushroom mixture over and around fish.

Spicy Thai Sauce: In a small bowl, whisk together water, lime juice, fish sauce, cornstarch, lime zest, and hot pepper flakes. Garnish finished dish with sliced green onions and chopped cilantro, if desired.

Chinese Sesame Sauce: In a small bowl, whisk together water, cup soy sauce, sherry, cornstarch, sesame oil, and rice vinegar. Garnish finished dish with sliced green onions and toasted sesame seeds, if desired.

This recipe yields 4 servings.

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