Sauteed Bass Fillets with Mushrooms, Scallions, and Soy

Preparation

1. Step 1

   Cut white and pale green parts of scallions diagonally into 1 1/2-inch pieces. Thinly slice enough scallion greens to measure 1/4 cup, reserving remainder for another use.

   Step 2

   Stir together soy, mirin, and water.

   Step 3

   Pat fish dry and season with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté fish, turning once, until golden and almost cooked through, about 4 minutes total. Transfer fish to a serving dish and keep warm, loosely covered with foil. (Fish will continue to cook as it stands.)

   Step 4

   Add mushrooms, scallion pieces, and soy mixture to skillet and boil over moderately high heat, stirring, until mushrooms are tender and sauce is slightly thickened, 7 to 8 minutes. Add fish juices that have accumulated in serving dish to skillet and boil 1 minute. Spoon sauce over fish and sprinkle with scallion greens.

2. Step 5

   • Available at Asian markets and Uwajimaya (800-899-1928)