For those of you who like salty, this is a great dish. The bass absorbs the flavors of the soy sauce without ruining the tender texture. I modeled this off of a chicken dish my mother used to make when I was a kid. While trying different types of white fish, I figured, why not?
One of the most important ingredients is the shiitake mushroom. If you have regular button mushrooms, the dish will still taste good, but it won’t have the rich flavor that is released from the shiitake.
Soy Sauce Sea Bass
– 1 lb corvina sea bass
– 3/4 cup soy sauce
– 1/4 cup white vinegar
– 3 cloves of garlic, minced
– 1 Tbsp wasabi
– 1 Tbsp oil
– Pepper to taste
– 6 stalks of green onions
– 2 cups of shiitake mushrooms, sliced
1. Mix together: soy sauce, vinegar, garlic, wasabi, oil, pepper, half the green onions and a handful of shiitake mushrooms–let sit for about 15 mins after mixing
2. Cut fish into sizes of your choice and cook in a pan for about 1 minute
3. Pour mixture over fish, let sit another minute, then carefully flip the fillet
4. Let cook until half to seventy-five percent of the liquid mixture is gone
5. Cook the rest of the mushrooms and green onions in another pan, use the remaining mixture to pour over vegetables when completely cooked.