Sauteed Bass Fillets with Mushrooms, Scallions, and Soy

1. 1

   Cut white and pale green parts of scallions diagonally into 1 1/2-inch pieces.

2. 2

   Thinly slice enough scallion greens to measure 1/4 cup, reserving remainder for another use.

3. 3

   Stir together soy, mirin, and water.

4. 4

   Pat fish dry and season with salt.

5. 5

   Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute fish, turning once, until golden and almost cooked through, about 4 minutes total.

6. 6

   Transfer fish to a serving dish and keep warm, loosely covered with foil.

7. 7

   (Fish will continue to cook as it stands.)

8. 8

   Add mushrooms, scallion pieces, and soy mixture to skillet and boil over moderately high heat, stirring, until mushrooms are tender and sauce is slightly thickened, 7 to 8 minutes.

9. 9

   Add fish juices that have accumulated in serving dish to skillet and boil 1 minute.

10. 10

    Spoon sauce over fish and sprinkle with scallion greens.

11. 11

    Available at Asian markets and Uwajimaya (800-899-1928)

* Per serving · 4 servings · Values may vary.

No additional tips available.