- Seabass fillet - 720 g
- Miso paste - 20 g
- Soy sauce - 40 ml
- Oyster mushrooms - 160 g
- Champignons - 160 g
- Butter - 80 g
- Garlic - 2 cloves
- Sake - 140 ml
- Soy sauce - 2 tb spoon
- Salt - to taste
- Cream 33% - 80 ml
Step 1. If you have a whole fish, divide it in two parts and make fillets – better cut it along its spine.
Step 2. Separate the bones from the fillet. Do not remove the skin.
Step 3. Mix miso paste with soy sauce.
Step 4. Cover the fish with the marinade and put it into the fridge for 2 hours.
Step 5. Mince the garlic and slice the mushrooms.
Step 6. Fry the garlic in the butter for a minute, then add the mushrooms. Fry them until they get golden colour.
Step 7. Add sake and cook until the half of the sake vaporized. Add soy sauce and cream. Cook the mushrooms for more two minutes and stir them periodically.
Step 8. Place seabass fillet and put onto the oven-tray covered with baking paper. Bake them in the oven at 170 degrees for 6-7 minutes.
Step 9. Put the mushrooms onto the plate and put the fillets above.