Japanese Yellowtail with Ginger Roasted Shiitake Mushrooms and Root Beer Hoisin Vinaigrette Recipe

Name: Japanese Yellowtail with Ginger Roasted Shiitake Mushrooms and Root Beer Hoisin Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 shiitake mushrooms, stems removed; 2 tablespoons olive oil; 1 -ounce fresh ginger, peeled and sliced thinly; Salt; 2 tablespoons soy sauce; 1/4 cup root beer, flat; 1 tablespoon hoisin; 2 tablespoons white balsamic vinegar; 1 tablespoon mirin, boiled 10 seconds and cooled; 1 teaspoon minced shallots; 1/2 cup peanut oil; 4 (5-ounce) Japanese yellowtail fillets; 2 tablespoons peanut oil; Salt and pepper

Servings: persons

16 shiitake mushrooms, stems removed
2 tablespoons olive oil
1 -ounce fresh ginger, peeled and sliced thinly
Salt
2 tablespoons soy sauce
1/4 cup root beer, flat
1 tablespoon hoisin
2 tablespoons white balsamic vinegar
1 tablespoon mirin, boiled 10 seconds and cooled
1 teaspoon minced shallots
1/2 cup peanut oil
4 (5-ounce) Japanese yellowtail fillets
2 tablespoons peanut oil
Salt and pepper

1
Preheat the oven to 425 degrees F.
2
To make the mushrooms, toss caps with olive oil, ginger, and salt, to taste.
3
Place the mushrooms in a roasting pan and roast in the oven for 5 minutes, stirring occasionally.
4
Remove the mushrooms from pan, cool, add soy sauce, and set aside.
5
In a medium size mixing bowl, combine the root beer, hoisin, vinegar, mirin, and shallots.
6
Using a wire whisk, beat while slowly adding the oil a thin stream.
7
Set aside.
8
To prepare the fish, preheat a saute pan and add the peanut oil.
9
Season the fish with salt and pepper and place in the pan.
10
Saute for 3 to 4 minutes per side or until fillet just becomes opaque.
11
Set aside and keep warm.
12
To serve, place fish in the center of each plate.
13
Top with 4 mushroom caps each and drizzle the vinaigrette over the fish.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 16 shiitake mushrooms, stems removed, 2 tablespoons olive oil, 1 -ounce fresh ginger, peeled and sliced thinly, Salt, and more.

Yes, Japanese Yellowtail with Ginger Roasted Shiitake Mushrooms and Root Beer Hoisin Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Japanese Yellowtail with Ginger Roasted Shiitake Mushrooms and Root Beer Hoisin Vinaigrette

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