Turbot with Mushrooms, Ginger, and Soy Broth
This Turbot with Mushrooms, Ginger, and Soy Broth comes together quickly and makes for an easy, healthy, and flavorful main course.
Ok, so I can’t take much credit for this dish. It was actually the creation of my (soon to be, might as well already be) mother-in-law, Rachel, who made it as our post-Thanksgiving Day dinner.
Immediately after taking my first bite, I decided that I had to recreate it and share it with you guys. It is one of those meals that you will make, love, and want to add to your permanent meal rotation.
This dish is delicate, yet still, like many of my other favorite main courses, hearty and comforting. It is also very light and healthy, which is an added bonus.
While it may sound a bit complicated, I assure you it is not. I know that I’m guilty of sharing the occasional labor-intensive recipe every now and then, but this is definitely not one of them.
As an added bonus, all of the ingredients for this dish are easy to find or come by. You might even already have a few of them in your fridge or pantry.
The main flavor comes from the cremini (Baby Bella) mushrooms, which are roasted with garlic, soy sauce, sesame oil, and a lot of fresh ginger.
Don’t worry, I promise it is not overpowering in the least.
Unlike this mushroom galette or these stuffed portobello mushrooms, where you roast the mushrooms ahead of time, this dish comes together differently.
In this case, the layered sliced mushrooms end up releasing their natural water content and juices which mix with the rest of the ingredients and seasonings to create a lovely umami-rich broth that is begging to be slurped up with a spoon.
Once the mushrooms have cooked down a bit, you top them with the seasoned fish turbot fillets, which are massaged with the remaining minced ginger. The entire dish is placed back into the oven for another 8 to 10 minutes or until the fish is tender and just cooked through.
Can I Substitute Another Variety of Fish?
This recipe calls for turbot, which is a delicate flat fish similar to flounder, but feel free to substitute it with any other delicate, flaky white fish. Most options will work.
This dish comes together in less than 45 minutes and is very weekday friendly. I recommend serving this dish on top of steamed rice (you could also try soba noodles or regular brown rice!) alongside roasted or sautéed baby bok choy or another hearty leafy green.
It also happens to make great leftovers.
Turbot with Mushrooms, Ginger, and Soy Broth
Ingredients
- 1½ lb (680g) whole cremini (Baby Bella) mushrooms stems discarded
- 6 tablespoons finely minced fresh ginger (roughly 4 ounces) divided
- 2 garlic cloves finely minced
- 2 tablespoons (30 mL) toasted sesame oil
- 3 tablespoons (45 mL) soy sauce
- freshly ground black pepper
- kosher salt
- 1½ lbs (680g) fresh turbot fillets
Instructions
- Preheat the oven to 425°F (220°C) with a rack in the center position.
- Thinly slice the mushrooms and spread them out in a large 9 x 13 inch (23 x 33 cm) baking dish (they should fill and reach ¾ up the sides of the dish). Add 4 tablespoons of the finely minced ginger, the minced garlic, toasted sesame oil, and soy sauce to the dish and gently toss everything together. Season with salt and pepper.
- Roast for 15 minutes, tossing once or twice, until the mushrooms are soft and the juices have released. Remove from the oven and season with salt and pepper to taste.
- Slice the fish into 4 ounce pieces and season generously with salt and pepper. Rub the tops of the fish with the remaining minced ginger (dividing it evenly among all the pieces). Place the fish on top of the cooked mushrooms, spacing them apart by an inch or so, and bake for another 8 to 12 minutes (depending on the thickness of your fish fillets), or until the fish is just cooked and flakes easily with a fork.
- Serve immediately with steamed rice and sauteed baby bok choy or another leafy green.
Tips for Success:
- If you are unable to find turbot fillets at your local grocery store or fish monger, feel free to substitute with flounder or another delicate, flaky white fish.
36 Comments on “Turbot with Mushrooms, Ginger, and Soy Broth”
This was amazing. It was easy and delicious. I plan to make it again.
Greetings from 2021! This recipe was surprisingly delicious. I made a few changes- I left out the ginger, added some lemongrass and sprinkled some Chinese five spice powder at the end. You are right about the dish going well with green vegetables. To bring a grassy note, I added the white parts of the green onion when I added the turbot and added the green parts of green onion at the end. I served the dish with white rice!