At the farmers market last weekend, I bought two large specimens of the allium family (you know; onions, garlic,leeks, shallots, green onions, etc.). They looked like leeks, but were not. The farmer I spoke to identified them for me and talked them up as sweeter, and often used in Japanese soups. Okay, sounded good, and I’ve yet to meet an allium I didn’t like. Upon a bit of research, I identified them again as “negi” or Japanese green onion. If your market is missing this somewhat esoteric ingredient you could use leeks, or green onions, or some combination of the two.
I also picked up a bunch of cilantro at the market which, I realize, you either love or hate. I happen to love it and am of the opinion that it enhances various cooking styles including Asian, Indian, and Mexican/Southwestern flavors. You might have a very different opinion. If you can’t stand it, chop up some green onions for the garnish on this dish – the flavors will still compliment each other and it will be tasty.
Asian-Style Fish with Portobello Mushrooms
- 2 fish fillets, prepared for cooking (I used ono/wahoo)
- 2 ~3″ portobello mushrooms, sliced
- 1 Negi (Japanese green onion), white parts chopped in 1″ rings, green parts finely chopped
- 2 small garlic cloves (or, one big one)
- 2 tsp. chopped ginger
- 1 Hawaiian/Thai hot chili, thinly sliced with the seeds removed (leave them in if you want it hotter)
- cooking oil
- sesame oil
- 1 tsp. fish sauce
- 1 tbsp. shoyu (soy sauce)
- 1 tbsp. white wine vinegar
- 1 tbsp. lemon juice
- fresh cilantro for garnish
- rice for serving
Heat a tablespoon of oil and a teaspoon of sesame oil over high heat in a skillet with a tight-fitting lid (a wok works well, but any other skillet will do). Add half the chopped ginger (watch out! it’ll spatter) and a quarter of the chili and let the flavors combine. Add the fish fillets to the pan and sear on both sides (about 2 minutes per side). Add water to cover the bottom of the skillet, some lemon juice, and some shoyu. Reduce the heat to medium, cover and steam until the fish is fully cooked. Remove fish from pan and cover with tin foil to keep warm while you cook the veggies.
Wipe the skillet clean, and add enough of the cooking and sesame oils to coat the bottom the the skillet. Heat over med-high, and add the onions. Quickly stir-fry until they begin to soften, then add mushrooms, ginger, chili, and garlic. Cook, stirring often, until the mushrooms just begin to release their juices. Add the fish sauce, shoyu, vinegar and lemon juice and continue cooking until liquid is reduced to coat the back of a spoon.
Plate the fish with rice and the mushroom and onion mixture over the top. Garnish with fresh cilantro and pass around more shoyu as needed.