Japanese yellowtail with ginger-roasted shiitake mushrooms and root beer-hoisin vinaigrette

Ingredients:

Fried fish

• 4 fillets (150 g each) of Japanese yellowtail
• 16 shiitake mushrooms (stems removed)
• 2 tbsp. l. olive oil
• 30 g fresh ginger, peeled and thinly sliced
• Salt
• 2 tablespoons soy sauce

Root Beer and Hoisin Vinaigrette

• 1/4 cup root beer (still)
• 1 tbsp hoisin sauce
• 2 tablespoons white balsamic vinegar
• 1 tbsp mirin (boil for 10 seconds and cool)
• 1 tsp chopped shallots
• 1/2 cup peanut butter
• 2 tbsp. l. peanut butter
• Salt and ground black pepper

Preparation:

1. Preheat oven to 220°C.
   
   To prepare the mushrooms, toss the caps with olive oil, ginger, and salt to taste. Place the mushrooms in a baking dish and bake for 5 minutes, stirring occasionally. Remove the mushrooms from the dish, let them cool, and add the soy sauce.
2. In a medium bowl, combine the root beer, hoisin sauce, vinegar, mirin, and shallot. Using a metal whisk, lightly whisk the mixture, adding the oil in a thin stream.
   
   To cook the fish, heat a frying pan and add peanut oil. Season the fillets with salt and pepper and place them in the pan. Fry for 3-4 minutes on each side, until the fish is opaque. Keep the fish warm.
   
   To serve, place the fish in the center of each plate. Top each plate with 4 mushroom caps and pour over the fish. vinaigrette sauce.