Sake Glazed Fish with Enoki

Name: Sake Glazed Fish with Enoki
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 x0.25 lbs Tilapia/Fish Fillets; to taste Salt; to taste Black Pepper; 2 tbs Unsalted Butter (divided); 2 cloves Garlic (minced); 1 tbs Ginger (minced or grated); 0.3 cup Sake/Mirin (or Cooking Wine); 1 tbs Rice Vinegar; 0.5 tbs Salt; 0.5 lbs Enoki Mushrooms; 3 tbs Sliced Green Onions

fs422 @cook_5327500

Ithaca

Sake Glazed Fish with Enoki

Saved

Ingredients

30 mins

2 servings

2x0.25 lbs Tilapia/Fish Fillets
to tasteSalt
to tasteBlack Pepper
2 tbsUnsalted Butter (divided)
2 clovesGarlic (minced)
1 tbsGinger (minced or grated)
0.3 cupSake/Mirin (or Cooking Wine)
1 tbsRice Vinegar
0.5 tbsSalt
0.5 lbsEnoki Mushrooms
3 tbsSliced Green Onions

Saved

Steps

30 mins

1

Rinse and pat dry the tilapia fillets. Season with salt and pepper.
2

Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter and then add the tilapia fillets. Cook 1-2 minutes on each side or until golden and cooked through. Remove the fillets from the pan and set aside.
3

In the same pan over medium heat, add the remaining tablespoon of butter and then stir in the garlic and ginger. Cook for 1 minute or until soft.
4

Add the sake, rice vinegar, salt, and mushrooms to the pan, and increase the heat to high. Cook for 30 seconds to 1 minute, or until the mushrooms are tender. Season with additional salt and pepper, if desired.
5

Serve the tilapia garnished with green onions.