Add salt into a bowl of water. Soak the clams to de-grit.
Prepare the fish (when using a whole fish, remove the scales, guts and gills, then wipe with a paper towel). Lightly dry the excess water off the fillet with a paper towel.
Chop the tomatoes in half. Slice off the stem of the shimeji mushrooms. Mince the garlic.
Rinse and scrub the de-gritted clams. Salt and pepper the fish.
Add olive oil and minced garlic into the frying pan over low heat.
Heat the garlic until slightly browned and fragrant, then add the fish. Cook until both sides are nicely browned.
When the fish is browned, add all ingredients marked with a ★. Cover the pan with a lid, and simmer over medium heat for 10 minutes to let the alcohol evaporate. (Simmer for 15 minutes when using a whole fish.)
Transfer the fish onto a serving dish. Also dish up the remaining ingredients to serve!! Scatter over some dried parsley if you like.
Story Behind this Recipe
My mother taught me this recipe. You can make an amazing dish with cheap fish fillets like salmon, cod, and mackerel.
You can avoid the fish from falling apart if you brown it first. Make sure to let the alcohol evaporate thoroughly!! Just use some cheap wine.