Seared Fish With Shiitake Mushroom Ragout Recipe (2024)

The ragout is so good that you don't really need the fish. Make it and serve with rice.

I agree with Barbara. The ragout could stand on its own. I added ramps and asparagus because they are in season -- and after a long Michigan winter it is necessary to incorporate locally grown produce as early and often as possible. The fish was easy to prepare in a cast iron skillet, but we thought it tasted a bit bland. If I make this again I'll try using dusting the fish with five-spice powder and adding fresh lime juice after searing.

This is excellent. Cod or hake also good. No reason to finish the fish in the oven unless you want it over cooked. For 1 or 2 servings, make the whole ragout recipe, cook up a filet or two, and save the ragout for leftovers with more freshly cooked fish!

I like to cook fish sous vide because I cant overcook it plus the flavor is really good. So I cooked it at 113F for 40 min while making the ragout. Then I dried off the fish skin and then seared it until crisp in a skillet. So yummy!!

Agree with most of the commentors, this dish has a strange taste to it. Seems the flavors don't align.

This was only okay, I think Chinese veggies are better when they're cooked fast. Seems like a long cook time for fish fillets, I think next time I would just flip them over in the pan for a short time once the skin is crispy.

Really nice recipe though it took me around 45 minutes. For those who found the flavor off putting, cut back or eliminate the 5 spice mix, which isn’t for everyone. I used half the amount and liked it. Also added in three thin sliced baby turnips. Only complaint is that I wish I’d added more! They blended beautifully with the rest.

I copied this recipe very loosely after reading the comments. I seasoned fish with garlic, salt, sesame oil, etc., and got the skin crispy. I made a stir fry with the veggies that included ginger, garlic, soy, sesame oil, etc, and I did add a bit of miso at the end. It was very good. I am not sure you need to follow the letter of this to get the spirit of it. Just make sure the pan for the fish is really hot or it won't work.

This recipe is a not a winner unfortunately. I agree with another commenter on a "weird after taste". As written, the recipe is watery and undersalted, without a particular direction for the taste- none of the umami flavors of the miso or shiitakes came through.In the least, you can't go wrong with the searing & oven finish for the fish.

If your fish doesn't have skin on it, plan on much less cooking time. Check it beginning when it's been in the oven for 3-4 minutes.

I have made this a bunch of times and just cannot get the skin crispy enough to enjoy eating. The ragu is tasty, but I also agree with another commenter that the fish alone is bland. It needs something.

This recipe looked good on paper, but in reality, it just didn't work. An odd mix of flavors with a weird aftertaste. I think the recipe has lots of potential -- I mean, who doesn't think a shiitake-edamame ragout sounds good? But I'd think carefully before wasting time and money on this recipe as it is written.

The ragout was delicious on its own, and complemented the fish excellently. Great dish.

I made this with arctic char, the recipe exactly as written except omitted celery and reduced the oven time for the fish. Served over soba noodles with sautéed baby bok choy on the side. It was delicious, so much umami flavour from the mushrooms, beer and miso in the sauce. A scant 1/2 tsp of 5-spice powder was enough for us - the flavour is intense.

Challenge to change to 2 servings--did 7.5 oz. salmon, 1/2 pd next time (our usual). Used button, crimini next . Good, will try again.

Wonderful! Works with salmon and champignons just fine!

I agree with Barbara. The ragout could stand on its own. I added ramps and asparagus because they are in season -- and after a long Michigan winter it is necessary to incorporate locally grown produce as early and often as possible. The fish was easy to prepare in a cast iron skillet, but we thought it tasted a bit bland. If I make this again I'll try using dusting the fish with five-spice powder and adding fresh lime juice after searing.