Pan Seared Fish With Mushrooms And Scallions - cooking recipe

Ingredients
    6 ounces fish fillets (snapper, grouper, etc, a firm white fish)
    3 tablespoons cornstarch
    2 cups mushrooms (shitake, oyster)
    6 scallions, cut into 3 pieces each
    4 garlic cloves, sliced
    2 ounces dry sherry
    salt and pepper
    vegetable oil
    2 ounces cashews
Preparation
    Season fish fillet with salt and pepper. Coat with cornstarch. Heat a small amount of oil in a pan. Place the fish in the hot oil Lightly brown the fish, adjusting heat as needed. Turn and finish cooking.
    Heat a few tablespoons of oil in a separate pan. Add mushrooms and garlic. When the mushrooms release iquid, allow a little of the liquid to dry up. Add the scallions and toss quickly. Add sherry and then cashews.
    Serve over rice or noodles.

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