Recipe courtesy of Todd Oldham

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

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  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 4 servings
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16 shiitake mushrooms, stems removed

2 tablespoons olive oil

1-ounce fresh ginger, peeled and sliced thinly


2 tablespoons soy sauce

Root Beer Hoisin vinaigrette:

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. 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.
  3. 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.
  4. 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.
  5. To serve, place fish in the center of each plate. Top with 4 mushroom caps each and drizzle the vinaigrette over the fish.