Asparagus Mushroom Fish Recipe

Yield: 4    Preparation Time:     Cooking Time:
Hot steamed rice topped with savory fish in hoisin sauce, mushrooms and crispy asparagus would surely satisfy your hunger. It is also an easy and quick recipe you won’t be embarrassed to serve guests with.


450g of salmon (black cod)
450g of asparagus, ends trimmed and sliced in half
180g of white rice (long grain), cooked according to package instructions
110g of shitake mushrooms, stems discarded
60ml of hoisin sauce
2 tbsp of olive oil
1tbsp of water
Kosher salt
Freshly ground black pepper

Recipe Instructions

Initial preparation

Pour the hoisin sauce and water in a small bowl and mix. Then, heat a broiler to get it hot enough prior to cooking the fish. Get the fish and arrange it on a baking pan lined with foil. Make sure to place the fish with the skin side down. Drizzle the combined hoisin sauce and water all over the fish.

Get another bowl and combine the asparagus, shitake mushrooms, about ¼ teaspoon each of kosher salt and freshly ground black pepper. Toss them all together until thoroughly combined. Once completed, arrange the vegetables over and around the fish.

Broiling the fish

Put the fish to a broil until it is cooked. This should take around six to eight minutes. The fish must be cooked through and the vegetables must be tender yet still a little crisp.

Once cooked, use a spatula to remove the fish. Do not include the skin when you get the fish; it must be discarded. Divide the fish and vegetables into portions. Serve hot with hot steamed rice.