Fish Fillets with Shiitake and Bamboo Shoots
Recipe courtesy of Yuki Turk, a member of the Tokyo JCC. This is Yuki Turk’s grandmother’s recipe. According to Turk, she’s very good at cooking fish, and this is one of her best. Since fish is a popular dish to serve on Shabbat, this is a Japanese spin on a classic Shabbat meal.
- 6 4-ounce cod or bluefish fillets
- Approximately 6 tablespoons cornstarch
- 4 tablespoons vegetable oil
- 2 small chilies, seeds removed and minced
- 1 3-inch piece ginger, peeled and minced
- 3 scallions, chopped, plus more for garnish
- 1 cup bamboo shoots
- 6 dry shiitakes, soaked for 25 minutes in 1 cup hot water and sliced (reserve soaking water)
- ¼ cup soy sauce
- 1 teaspoon sugar
- 1 garlic clove, crushed
- Sesame oil, to taste
- Pat fish filets dry with paper towels. Coat fish with cornstarch generously on both sides, shake off the excess and set aside. Heat vegetable oil in a pan over medium-high heat. Once the oil is shimmering and hot, stir fry the chili, ginger and scallions together. Once the chili, ginger and scallions become fragrant, add the fish filets to the hot pan. After a few minutes, flip the fish. Add the chopped shiitake and bamboo shoots to the fish, and pour over soy sauce, sugar and shiitake water. Add crushed garlic and simmer over low heat for 7 to 10 minutes. Before serving, drizzle with sesame oil and garnish with chopped scallions, if desired. Serve with steamed white rice.