Fried Fish Fillet with Mushroom Sauce. In observance of the Holy Week or Lenten Season specifically on Good Friday most of us will be keeping away with meat dishes. Traditionally most Pinoy will be having mostly fish or meat free dishes. If you are looking for something different, today I want to share my first Holy Week fish dish. Fried Fish Fillet with Mushroom Sauce is simple and easy to prepare. The base of my mushroom sauce is made up from the never fail canned Campbell’s Cream of Mushroom.
To make the dish I pan fried some snapper fillet. Then served with the mushroom sauce made up of canned Campbell’s Cream of Mushroom and some fresh mushroom caps ore button. Cooking the mushroom sauce is basically the same with my recipes cooked with mushroom sauce.
This is one dish I strongly recommend. Here is the recipe of my Fried Fish Fillet with Mushroom Sauce.
2-3 large cut snapper fillet
2-3 clove garlic chopped
1 small size onion chopped
1 big can/420grams Campbell’s Cream of Mushroom
200 grams fresh button mushroom, sliced
1/2 cup milk
2 tbsp. soy sauce
2-3 tbsp. dried parsley
salt and pepper
Dust and rub fish fillet with salt and pepper, let stand for 10 to 15 minutes. In a frying pan fry the fish fillet in batches for 3 to 4 minutes each side or until just cooked and seared. Remove from the frying pan and keep aside. Using the same frying pan sauté garlic and onion until fragrant. Add in the dried parsley, 1/2 cup of water and cream of mushroom. Bring to a boil and simmer for 2 to 3 minutes at moderate to low heat. Add in the button mushrooms and continue to cook for 2 to 3 minutes. Season with salt and pepper to taste. Now add in the milk and cook for another 3 to 5 minutes. Arrange the pan fried fish in a platter and pour over the mushroom sauce. Garnish with some chopped parsley and serve with rice.