Recipe of Homemade Sake Glazed Fish with Enoki

Sake Glazed Fish with Enoki.

Hello everybody, it is John, welcome to our recipe site. Today, we're going to make a distinctive dish, sake glazed fish with enoki. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Sake Glazed Fish with Enoki is one of the most favored of recent trending meals in the world. It's appreciated by millions daily. It's easy, it's quick, it tastes yummy. They are fine and they look fantastic. Sake Glazed Fish with Enoki is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have sake glazed fish with enoki using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Sake Glazed Fish with Enoki:

1. {Make ready 2 of x0.25 lbs Tilapia/Fish Fillets.
2. {Take to taste of Salt.
3. {Make ready to taste of Black Pepper.
4. {Get 2 tbs of Unsalted Butter (divided).
5. {Take 2 cloves of Garlic (minced).
6. {Prepare 1 tbs of Ginger (minced or grated).
7. {Take 0.3 cup of Sake/Mirin (or Cooking Wine).
8. {Take 1 tbs of Rice Vinegar.
9. {Get 0.5 tbs of Salt.
10. {Get 0.5 lbs of Enoki Mushrooms.
11. {Take 3 tbs of Sliced Green Onions.

Steps to make Sake Glazed Fish with Enoki:

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..

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