Pan Seared Fish With Mushrooms and Scallions
fish, mushrooms, scallions, cashews, sherry, cornstarch, garlic
Ingredients
6 ounces fish fillets (snapper, grouper, etc, a firm white fish) 3 tablespoons cornstarch 2 cups mushrooms (shitake, oyster) 6 scallions, cut into 3 pieces each 4 garlic cloves, sliced 2 ounces dry sherry salt and pepper vegetable oil 2 ounces cashews
Directions for Pan Seared Fish With Mushrooms and Scallions Recipe
Season fish fillet with salt and pepper. Coat with cornstarch. Heat a small amount of oil in a pan. Place the fish in the hot oil Lightly brown the fish, adjusting heat as needed. Turn and finish cooking. Heat a few tablespoons of oil in a separate pan. Add mushrooms and garlic. When the mushrooms release iquid, allow a little of the liquid to dry up. Add the scallions and toss quickly. Add sherry and then cashews. Serve over rice or noodles.
Read the full directions on Food.com
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