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Opakapaka with Wild Mushroom Sauce

Image for Opakapaka with Wild Mushroom Sauce


Yield: 24 servings

kikkoman products used:


24 opakapaka fillets (4-5 ounces each), skin on
salt and black pepper, as needed
4 1/2 pounds assorted mushrooms (shiitake, chanterelle and portobello), cut into 3/4-inch dice
1 pound, 14 ounces unsalted butter
3 cups minced shallots
1/4 cup minced garlic
1 1/2 pounds oyster mushrooms
8 cups chicken stock
1 1/2 cups white wine
1/2 cup Kikkoman Soy Sauce
1/2 cup lemon juice
1 1/2 cups olive oil
6 pounds spinach leaves


For each serving, to order: Season 1 fish fillet with salt and pepper.

In saute pan over medium-high heat, sauté 3 ounces assorted mushrooms in 1 tablespoon butter until soft. Add 2 tablespoons shallots and 1/2 teaspoon garlic; cook about 1 minute. Add 1 ounce oyster mushrooms, 1/3 cup stock, 1 tablespoon wine and 1 teaspoon each soy sauce and lemon juice. Bring to boil; reduce by half. Add 1 tablespoon butter. Shake pan until butter melts and sauce thickens slightly. Season with salt and pepper; keep warm.

In saute pan, heat 1 tablespoon olive oil over medium heat. Add fish fillet; sauté 3 to 4 minutes on each side until skin is crisp and fish is cooked through; remove and keep warm.

In saute pan, heat 1/2 tablespoon butter. Add 4 ounces spinach; toss until wilted. Plate spinach; place fish on top. Spoon mushroom sauce around fish.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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