A fishing trip to the Pacific Northwest years ago left me with more turbot than I knew what to do with. A friend suggested ginger, soy, and sesame. Simple enough to feel like cheating. The mushrooms cook down into a savory base and the fish goes in on top, soaking up the broth as it bakes. No fussy technique required. Fifteen minutes and it’s done.
How to Make Asian Style Turbot with Mushrooms, Ginger and Soy Broth
Slice the mushrooms thin
Thin slices release their liquid faster and create the shallow broth the fish steams over. Thick pieces stay chunky and dry. Toss them well with the sesame oil and soy before roasting so every slice is coated.
Timing the fish
Add the turbot fillets after the mushrooms have roasted for 15 minutes and the juices have pooled. Nestle the fish into the mushrooms rather than laying it on top. It cooks in about 8 to 10 minutes at 425°F. Check it early. 
Asian Style Turbot with Mushrooms, Ginger and Soy Broth
- Total Time: 38 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
Light and fresh, this Asian-inspired turbot dish is a delightful balance of savory and umami flavors. Perfect for a weeknight dinner or a special occasion.
Ingredients
- 1.5 lbs (680 g) whole cremini (baby bella) mushrooms
- 6 tbsp finely minced fresh ginger
- 2 cloves garlic
- 2 tbsp sesame oil
- 3 tbsp soy sauce
- pepper
- salt
- 1.5 lbs (680 g) wild turbot fillets
Instructions
- Preheat the oven to 425°F (220°C).
- Thinly slice the mushrooms and spread them in a large 9×13 inch glass baking dish (filling about 3/4 of the dish). Add garlic, sesame oil, soy sauce, and 4 tablespoons of minced ginger; toss to combine. Season with salt and pepper.
- Roast for 15 minutes, tossing once or twice, until mushrooms are soft and 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.
- Place the fish on top of the cooked mushrooms, spacing them apart by an inch, and bake for 8-12 minutes, or until the fish is cooked through and flakes easily with a fork.
- Serve immediately with sushi rice and sauteed baby bok choy or another leafy green.
Notes
- For a deeper umami flavor, use shiitake mushrooms instead of cremini.
- To prevent overcooking, use a meat thermometer to ensure the turbot reaches an internal temperature of 145°F (63°C).
- Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 4
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Can I substitute another fish for turbot?
Halibut, cod, or sea bass all work well. Choose a firm white fish that holds together during roasting. Adjust cook time slightly since thinner fillets will need less time.
Why roast the mushrooms before adding the fish?
The mushrooms need 15 minutes to soften and release their juices, which creates the broth. Adding the fish at the start would overcook it before the mushrooms are ready.
Can I use low-sodium soy sauce?
Yes. Since you season with additional salt and pepper anyway, low-sodium soy sauce gives you more control over the final saltiness. Taste the broth after roasting and adjust from there.
