Active Time

　　25 min

　　Total Time

　　25 min

　　Active time: 25 min Start to finish: 25 min

　　

Ingredients

Makes 4 servings

　　2 bunches scallions (about 10)

　　1/4 cup soy sauce

　　1/3 cupmirin (Japanese sweet rice wine)*

　　1/3 cup water

　　4 (6-ounce) skinless black bass or other white fish fillets (3/4 to 1 inch thick)

　　2 tablespoons vegetable oil

　　1/2 lb mushrooms, trimmed and cut into 1/4-inch-thick slices

　　

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.

　　

Step 5

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