Recipe courtesy of Todd Oldham
Japanese Yellowtail with Ginger Roasted Shiitake Mushrooms and Root Beer Hoisin Vinaigrette
40 min
25 min
15 min
4 servings
40 min
25 min
15 min
4 servings


  • 16 shiitake mushrooms, stems removed
  • 2 tablespoons olive oil
  • 1-ounce fresh ginger, peeled and sliced thinly
  • Salt
  • 2 tablespoons soy sauce
Root Beer Hoisin vinaigrette:
  • 1/4 cup root beer, flat
  • 1 tablespoon hoisin
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon mirin, boiled 10 seconds and cooled
  • 1 teaspoon minced shallots
  • 1/2 cup peanut oil
  • 4 (5-ounce) Japanese yellowtail fillets
  • 2 tablespoons peanut oil
  • Salt and pepper


Preheat the oven to 425 degrees F.

To make the mushrooms, toss caps with olive oil, ginger, and salt, to taste. Place the mushrooms in a roasting pan and roast in the oven for 5 minutes, stirring occasionally. Remove the mushrooms from pan, cool, add soy sauce, and set aside.

In a medium size mixing bowl, combine the root beer, hoisin, vinegar, mirin, and shallots. Using a wire whisk, beat while slowly adding the oil a thin stream. Set aside.

To prepare the fish, preheat a saute pan and add the peanut oil. Season the fish with salt and pepper and place in the pan. Saute for 3 to 4 minutes per side or until fillet just becomes opaque. Set aside and keep warm.

To serve, place fish in the center of each plate. Top with 4 mushroom caps each and drizzle the vinaigrette over the fish.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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