Name: Japanese Yellowtail with Ginger Roasted Shiitake Mushrooms and Root Beer Hoisin Vinaigrette
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: asian
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

Directions

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

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Todd Oldham, Princeville Resort, HI

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

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