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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

The Bass family are always welcome in our kitchen. Both the salt and fresh water species are a delicious white meat fish. The Chinese love to bake a whole Black Bass and present it with flourish at table. It’s a technique way beyond my capabilities. So I settle for the fillets. In any event it has an Asian flair and the taste is most definitely that of a Chinese dish.


5 Scallions
1/4 C of Soy Sauce
1/3 C of Mirin (Japanese sweet rice wine)
1/3 C of Water
2 (6 oz) skin-on Black Bass fillets (1/2 inch thick)
2 TB of Vegetable Oil
1/3 lb of Shiitake Mushrooms, trimmed and cut into 1/4-inch-thick slices
Sea Salt


1. Cut white & pale green parts of Scallions diagonally into 1-1/2-inch pieces. Thinly slice enough Scallion greens to measure 1/4 cup.

2. Stir together Soy, Mirin & Water.

3. Pat Fish dry & season with Sea Salt. Heat Oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté fish, turning once, until golden & almost cooked through, about 4 minutes total.
Transfer fish to a serving dish and keep warm, loosely covered with foil. (Fish will continue to cook as it stands.)

4. Add Mushrooms, Scallion pieces, & Soy mixture to skillet & boil over moderately high heat, stirring, until the Mushrooms are tender & sauce is slightly thickened, 7 to 8 minutes.

5. Add the Fish juices that have accumulated in serving dish to skillet & boil 1 minute. Spoon sauce over Fish and sprinkle with Scallion Greens.

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