Soy Sauce Fish with Mushrooms & Onions

This is a simple nutritious dish that I serve with rice and call it a meal. Perfect for lunch as a meal or for dinner as a dish.

I used deep water hake, a very popular type of fish in South Africa. But you can use any kind of thick fillet. Cod, dory and sole are fine.

The flakey soft fish goes very well with the rich, dark soy sauce and sweet onions and mushrooms. Best eaten with rice.


Serves 2.

Ingredients

300g white fish fillets (I used hake. But cod, sole, dory are all fine)
1 onion
150g brown mushrooms
1 tablespoon minced garlic
2 tablespoons plain flour
Salt & pepper to season
3 tablespoons cooking oil
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
2 tablespoons water
2 tablespoons Shaoxing Huatiao wine
1 tablespoon corn flour mixed with a little water

Method

Peel and cut the onion into thin slices.

Cut the mushrooms into quarters or small pieces.

Season the fish with salt and pepper. I always use Garlic Pepper Seasonings. It has garlic flavoured salt, pepper and some herbs in it.

Season the fish well on both sides.

Heat a saucepan and add 3 tablespoons of cooking oil.

While the oil is getting hot, coat the fish with some plain flour and shake off the excess.

When the oil is very hot, but not smoking, add in the fish.

Cook slowly at a medium hot. Careful not to cook at high heat. If the pan is too hot, the fish will burn on the outside and stay raw on the inside.

Gently cook till golden brown on one side, then flip over the fish.

Once both sides are golden brown, remove the fish and set aside.

Immediately add the onions to the saucepan and stir fry for a few seconds.

Add the mushrooms and keep stir frying.

When the mushrooms and onions begin to soften, add 1 tablespoon of minced garlic. Stir well to combine.

Add 1 tablespoon of oyster sauce.

Add 1 tablespoon of dark soy sauce.

Add 2 tablespoons of water.

Add 2 tablespoons of Shaoxing Huatiao wine.

Add 1 teaspoon of sugar.

Stir well to combine. When the vegetables are soft, thicken the sauce with 1 tablespoon of cornflour mixed with a little water. Add a little at a time and stir well. Thicken the sauce to the consistency to your liking.

Serve with white rice.

The fish would have a crispy crust and a very soft inside.

 

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7 Comments

  1. oh my goodness so hungry. will attempt this recipe this week! I look forward to your non-oven recipes as well, my place is sans oven.

  2. will cook this dish next Thursday. ;-)

  3. oh my oh my this looks delicious … I hate frying (even pan-frying), so can I bake the fish instead ???

    • Hi Cherie, yes you can bake the fish, but it would be slightly drier in texture. Do everything as per my recommendation plus drizzle olive oil on the fish and rub it all over before tossing it in flour. Shake off excess flour, lay the fish on a pieces of wax paper on a baking tray and bake in a 200deg oven for 10 to 15 minutes, depending on how thick your fish it. Watch it. And then make the sauce as per usual. I don’t particularly enjoy pan frying too, but I usually do everything in one pan so that it’s easy to clean. =) Enjoy!

  4. Hai bing,

    Can i replace the white fish with salmon? ;)

    • Hi Nia, I’ve never done it with salmon before. Try it and let me know if it tastes good!

  5. Thank you for sharing this recipe . Arrived to your lovely blog through a google search for Sole fish recipes. Made it for dinner & it was so delicious! One of the best sole fish recipes I’ve ever tried! I had to substitute the Shaoxing Huatiao wine with a non fortified Port as we don’t have it here in India.

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