Baked Fish With Mushrooms and Ginger

Delicious and easy to make. I used halibut for the recipe. I'd also bought some fancy colorful baby carrots on sale. The grocery stocker enthusiastically told me I could "elevate my plate" with them. I glazed them in the left over fish sauce and added parsley to them after they were cooked enough to be glazed. So good!

Yum, this is so delicious! Probably the best dish with the smallest amount of effort that I know how to make! I wonder if it's possible to make it with chicken breasts? If so, how long would you bake it? Asking because fish is expensive, but chicken is a little more budget-friendly.

What gingery pan juices? Followed the recipe to the letter and the only pan juice was barely a dribble. Any thoughts on how I can remedy this?

Very simple & tasty recipe. Made with powdered ginger and was definitely plain so would make sure to stick with fresh ginger! Would make again!

Delish!

Added some miso to the pan with the mushroom/soy/ginger sauce and turned out phenomenal. Great recipe - I used Sea Bass.

Absolutely delicious and so easy! Double the mushrooms and sauce if you're into mushrooms like I am. Also added a glove of garlic. Next time will try cooking the fish on greens of some kind.

You can significantly reduce the roasting time in the oven if your initial stovetop saute-ing is done for example in a shallow, cast-iron dutch oven. I strongly recommend mixing in some white miso along with the soy and ginger (gives a Japanese flavor; can reduce soy a bit). We always start the saute' with some shallots just before the mushrooms. Great recipe!

Used 3 tbsp of soy sauce. Added garlic and sriracha to oil while frying mushrooms

Used tilapia and it worked perfectly Needed one additional spoon of soya sauce Added a dash of chilli oil as garnish and it really brought out the flavours Highly recommend!

Lovely recipe. I added garlic, a bit of sesame oil and rice vinegar to the sauce.

Fun recipe, loved it - added add'l tbl tamari, splash of rice vinegar, teaspoon of mirin, 1/2 teaspoon wasabi paste (from tube), splash of toasted sesame oil. Used Hake and slightly undercooked before pulling from oven. It's a keeper!

Made additions like garlic, extra ginger & sesame oil. The fish was still bland. I won’t be making it again.

Made according to recipe, but with input from comments below: minced garlic and a dash of sesame oil added to the mushroom mixture, extra soy. Had skin-on halibut, so arranged filets and mushrooms in skillet, then started on medium high stove. Once sizzling, splashed vermouth in the pan and finished in the oven per recipe. Perfect results!

Used some lingcod that I caught last summer that needed using. No shitakes, so I used criminis, which were fine. I increased the soy sauce to increase the volume of sauce, but failed to cut down on the salting of the filets. It wasn't unbearably salty, but it was salty enough. I added sesame oil, rice vinegar, and garlic as well. I'll make this again with more attention to detail.