Large handful vegetables & mushrooms (komatsuna and green beans in photo)
Oil (not in photo)
Salt and pepper (not in photo)
1 tbsp butter
1 clove garlic
2 tbsp white wine or sake
2+ tsp soy sauce
1/2 lemon or 2-3 tsp lemon juice
Lightly salt and pepper both sides of fish.
Grate garlic, cut vegetables 3-4 cm (and thinly slice or tear mushrooms).
In a frying pan, heat oil, and saute fish on medium to medium low heat, starting with the side that will face up when served.
When lightly browned, flip, and put vegetables & mushrooms on top.
When done, transfer to plates.
In the same frying pan, put butter and garlic, and heat on low to medium low heat.
Pour over fish and vegetables, and serve immediately.
- Any white fish works. Fresh fish is always the best, yet somewhat tired-looking fish is also fine, since it is sauteed with oil.
- Leafy vegetables alone may not offer a satisfying contrast in texture. Include something crunchy, such as beans, asparagus or broccoli. Mild-flavor mushrooms, if available, are a wonderful addition too. Eringi king oyster mushroom is my first choice. Chanterelle, shiitake, oyster and porcini (fresh) are also good choices. Button or portabella mushrooms would taste too strong for this dish.
- When using fresh lemon, pound with knife handle before cutting. This prevents juice from splattering when squeezed, and juicing becomes much easier.