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Branzino With Shiitake Mushrooms

by chef
- Hotel Rivington

  • MIN
  • 400 CAL
  • EASY
  • DAIRY-FREE
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RECAP STEP #
Pour the stock into a pan and bring to a boil on medium-high heat. Add the butter and the corn grits to the stock, and whisk with a fork.
TURN OFF STEP-BY-STEP MODE
KITCHEN TIPS
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1
On a chopping board, prepare: the shiitake mushrooms (remove the stems and thinly slice the cap), and the shallots (thinly slice).
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2
Heat a frying pan over medium heat. Add: 1/3 of the canola oil and all of the shallots. Cook for 3 min until sizzling. Add: 1/3 of the salt, and the shiitake mushrooms (stir). Cook for 5 min until soft. Meanwhile, in a bowl, mix: the soy sauce, mirin sauce, rice vinegar and the sugar. Add to the bowl: the cooked shiitakes, and the sesame oil (stir). Set aside.
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3
Cut each fillet in half diagonally. Dry the skin with paper towels. Season both sides with: 1/3 of the salt, and the remaining pepper. On a plate: pour the instant flour, dredge the fish skin (shake excess off). Heat a frying pan over medium-high heat for 1 min. Add: 1/3 of the canola oil, and the fish fillets (skin side down). Cook for 1 min. Press the fillets flat using a fork (gently but firmly). Reduce heat to medium and cook for 3 min (until golden brown around the edges). Meanwhile...
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4
Heat another frying pan over medium-high heat for 1 min. Add: the remaining canola oil, and the garlic cloves (don’t slice). Cook for 1 min (until slightly golden). Add the watercress (crop the roots) and the remaining salt. Cook for 1 min (until the watercress is slightly wilted). Spoon the watercress (without the garlic) onto the serving plates.
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5
Flip the fish onto the flesh side. Cook for 45 sec. With a paper towel, pat the fish skin so as to dry the skin. Place the fish fillets along side the watercress. Spoon the mushrooms over the fish.
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Executive Chef
Hotel Rivington Lower East Side, NYC
Interview
5-min with James
How did you get into cooking?
This recipe is actually the combination of two recipes: my mom’s meatballs with hard boil eggs that I have always loved, and the traditional Israeli breakfast called Shakshouka.
Why do you like cooking?
I feel that cooking helped me build healthier eating habits. When I cook, it reassures me to know exactly what I put in my mouth—fresh, unprocessed produce. And unlike when I eat out, rather than being tempted by multiple meals and calorific desserts from an enticing menu, I am conscious of the time it takes to prepare a dish, and realize that more food or more butter, sugar, cream, isn’t ultimately necessary... Oh wisdom, I thank you dearly.
Why this dish?
Simplicity is the token for a great meal, and this, my friends, is a very approachable recipe. A taste of Japan with an occidental touch. The fresh Branzino is light, flavorful and easy to crisp. It is paired with mushy shiitake mushrooms--a perfectly moist accompaniment to lighten the fish. I serve it with watercress tossed in Japanese vinegars for a typical Asian sweet and sour seasoning. You will learn a new way to cook fish playing with hot and cold ingredients, and you will discover new spices. It’s fun and refined!
Video_side_chef3
This dish is creative and original. The fresh branzino is paired with shiitake mushrooms– hearty acc...
MORE
This dish is creative and original. The fresh branzino is paired with shiitake mushrooms– hearty accompaniment–and watercress tossed with an Asian inspired tangy seasoning.
2
$15
4
$14
6
$13
8
$12
Total for 2 Servings
$30
ORDER INGREDIENTS
Ingredients
what we deliver
  • 2 x 8-oz fillets of Fresh Branzino
  • 1/3 lb of Shiitake Mushrooms
  • 1/2 lb of Watercress
  • 1/4 cup of Soy Sauce
  • 1 tbsp of Mirin Sauce
  • 4 tbsp of Canola Oil
  • 1.5 tbsp of Sesame Oil
  • 1 tbsp of Rice Vinegar
  • 1/4 cup of Instant Flour
  • 2 Shallot
  • 2 cloves Garlic
  • 2 tsp of Brown Sugar
  • 1/2 tsp of Ground Black Pepper
  • 1 tsp of Kosher Salt
  • 4 x 8-oz fillets of Fresh Branzino
  • 2/3 lb of Shiitake Mushrooms
  • 1 lb of Watercress
  • 1/2 cup of Soy Sauce
  • 2 tbsp of Mirin Sauce
  • 4 tbsp of Canola Oil
  • 2.5 tbsp of Sesame Oil
  • 2 tbsp of Rice Vinegar
  • 1/2 cup of Instant Flour
  • 4 Shallot
  • 2 cloves Garlic
  • 4 tsp of Brown Sugar
  • 1 tsp of Ground Black Pepper
  • 2 tsp of Kosher Salt
  • 6 x 8-oz fillets of Fresh Branzino
  • 1 lb of Shiitake Mushrooms
  • 1.5 lb of Watercress
  • 3/4 cup of Soy Sauce
  • 3 tbsp of Mirin Sauce
  • 4 tbsp of Canola Oil
  • 4.5 tbsp of Sesame Oil
  • 3 tbsp of Rice Vinegar
  • 3/4 cup of Instant Flour
  • 6 Shallot
  • 2 cloves Garlic
  • 6 tsp of Brown Sugar
  • 1.5 tsp of Ground Black Pepper
  • 3 tsp of Kosher Salt
  • 8 x 8-oz fillets of Fresh Branzino
  • 1.3 lb of Shiitake Mushrooms
  • 2 lb of Watercress
  • 1 cup of Soy Sauce
  • 4 tbsp of Mirin Sauce
  • 4 tbsp of Canola Oil
  • 6 tbsp of Sesame Oil
  • 4 tbsp of Rice Vinegar
  • 1 cup of Instant Flour
  • 7 Shallot
  • 2 Garlic
  • 8 tsp of Brown Sugar
  • 2 tsp of Ground Black Pepper
  • 4 tsp of Kosher Salt
Utensils
what you need
  • 2 Frying Pan
  • 2 Frying Pan
  • 2 Frying Pan
  • 2 Frying Pan

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