40 minutes
Makes 4 servings
5 tbsp soy sauce
2 tbsp sake or dry sherry
1 tbsp grated ginger or 1/2 tsp dried ground ginger
3 tsp sesame oil
1 tsp cornstarch
1 1/4 lb tilapia (for ease, cut each fillet into 2)
2 tbsp vegetable oil
1/4 lb fresh shiitake mushrooms, thinly sliced
3 green onions, thinly sliced
1/2 large jalapeno or 1 full red thai chilli
In a small bowl, whisk together 3 tbsp soy sauce, sake/sherry, ginger, 2 tsp sesame oil and cornstarch. Put fish in a zip-lock bag and add soy sauce mixture from bowl. Refrigerate for 30 minutes, flipping bag after 15 minutes to ensure even marinating. After marinating is complete, put fish and marinade in pan and bake in the oven for 15 minutes at 400.
Meanwhile, in a medium skillet over high heat, heat vegetable oil until hot. Reduce heat to medium, add mushrooms and cook, stirring occasionally until tender, about 3-5 minutes. Add green onions and chilli. Stir in remaining 2 tbsp sauce and 1 tsp sesame oil. Cook for 1 minutes.
Remove fillets from oven and spoon mushroom mixture over fish and serve immediately.