Visually, this dish speaks softly, but it combines quite a number of sensations: a buttery fish, sautéed for a crisp skin, and a broth of such depth you'll never believe it was simmered for just five minutes. The mixture of enoki and shimeji mushrooms looks gorgeous and lends a meatiness, punctuated by an elusive woodsy smokiness, to the sansho-flecked broth.
Broth can be made 1 day ahead and chilled, covered (once cool). Gently reheat before using.
Recipe information
Total Time
30 min
Yield
Makes 6 servings
Ingredients
For Broth:
For Fish:
Garnish:
Preparation
Make broth:
Step 1
Bring water, soy sauce, mirin, sansho pepper, shallot, and one third of garlic to a boil in a 1- to 2-quart heavy saucepan, then simmer 5 minutes. Let broth stand off heat 10 minutes.
Step 2
Cook remaining garlic in oil in a 10-inch heavy skillet over medium heat, stirring, until just golden. Add all mushrooms and cook, stirring occasionally, until tender, about 3 minutes.
Step 3
Strain broth through a fine-mesh sieve into mushroom mixture, discarding solids, and simmer 1 minute.
Sauté fish:
Step 4
Pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then sauté fish, skin side down, turning once, until golden brown, just starting to flake, and just cooked through, about 10 minutes.
Step 5
Transfer fish to shallow bowls. Reheat broth and divide among bowls, then sprinkle very lightly with more sansho pepper (if using).
Recipe notes
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