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Seared Fish With Shiitake Mushroom Ragout
marie

Seared Fish With Shiitake Mushroom Ragout

This seared fish with shiitake mushroom ragout features perfectly crisp skin, tender flaky fish, and a deeply savory, Asian-inspired mushroom sauce infused with ginger, miso, soy, and sesame. It’s an elegant yet comforting dish that feels restaurant-quality while remaining approachable for home cooks.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian Fusion
Ingredients Method Notes

Ingredients
  

For the Fish
  • 24 oz skin-on fish fillets striped bass, sablefish, or red snapper
  • salt and black pepper to taste
  • 2 tbsp toasted sesame oil
  • 2 tbsp vegetable oil grapeseed, peanut, or olive oil
  • 2 tbsp all-purpose flour for crisping the skin
For the Mushroom Ragout
  • 2 large garlic cloves thinly slivered
  • 1 tbsp fresh ginger minced
  • 1 cup onion sliced, sweet or yellow
  • 2 stalks celery sliced diagonally
  • 0.5 lb shiitake mushrooms stems removed, caps quartered
  • 0.5 cup cooked edamame
  • 0.5 tsp Chinese five-spice powder
  • 2 tbsp soy sauce use tamari if gluten-free
  • 2 tsp rice vinegar
  • 0.66 cup lager-style beer or broth substitute
  • 1 tbsp red miso paste
To Finish
  • 4 scallions sliced diagonally
  • 0.25 cup cilantro leaves
  • 1 tbsp toasted sesame oil

Method
 

  1. Preheat the oven to 375°F (190°C). Cut fish into four portions, pat dry, season with salt and pepper, and brush with toasted sesame oil. Let rest at room temperature for 10 minutes.
  2. Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Add garlic, ginger, onion, and celery; stir-fry until softened, about 3–4 minutes.
  3. Add shiitake mushrooms and cook 5–6 minutes until tender and lightly browned. Stir in edamame and five-spice powder.
  4. Add soy sauce, rice vinegar, and beer. Bring to a gentle simmer, then stir in miso until dissolved. Remove from heat.
  5. Heat a cast-iron or ovenproof skillet over high heat until very hot. Lightly dust fish skin with flour. Add remaining vegetable oil and place fish skin-side down. Sear for about 5 minutes until skin is deeply golden and crisp.
  6. Flip the fish and transfer the skillet to the oven. Roast for 8–10 minutes, until fish flakes easily or reaches 140°F (60°C) internally.
  7. Reheat the ragout gently if needed and stir in scallions, cilantro, and toasted sesame oil.
  8. Spoon mushroom ragout onto plates and top with fish, skin-side up. Serve immediately.

Notes

For gluten-free preparation, use tamari and rice flour or skip flouring the skin. The mushroom ragout can be made up to two days ahead and reheated gently.