Fish
3/4 cup of milk
1/4 cup of flour
1/4 cup of sugar
4 tablespoons of sweet soy sauce (mirim)
350g of mackerel fillet (also known as white tuna)
Accompaniment
1 cup of shimeji
2 tablespoons of extra virgin olive oil
1 tablespoon of butter
3 portobello mushrooms, sliced
Salt and black pepper to taste
Sauce
1 1/4 cups of soy sauce
2 tablespoons of balsamic vinegar
1 tablespoon of sugar
Fish
3/4 cup of milk
1/4 cup of flour
1/4 cup of sugar
4 tablespoons of sweet soy sauce (mirim)
350g of mackerel fillet (also known as white tuna)
Accompaniment
1 cup of shimeji
2 tablespoons of extra virgin olive oil
1 tablespoon of butter
3 portobello mushrooms, sliced
Salt and black pepper to taste
Sauce
1 1/4 cups of soy sauce
2 tablespoons of balsamic vinegar
1 tablespoon of sugar
Fish
In a bowl, mix the milk with flour and both types of soy sauce
Cut the fish into four pieces and coat with the milk mixture
Leave to marinate in the refrigerator for at least three days
Accompaniment
Sauté the shimeji and portobello mushrooms in butter until tender
Season with salt and black pepper, then remove from heat and drizzle with olive oil
Sauce
1
In a pan, combine all ingredients and bring to medium heat until it simmers and reduces to half
2
In a greased skillet, cook the fish pieces for 10 minutes or until golden brown
Assembly
On individual plates, arrange the fish pieces and top with the sautéed shimeji
Drizzle the sauce over the top and garnish the plate's edge with olive oil droplets
Serve hot.
