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Shiitake with Cucumbers and Fish

Shiitake mushrooms (Lentinula edodes) growing from the base of a decaying log, with their distinctive cracked brown caps pushing up through leaf litter and forest debris in a shaded woodland setting.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Courses: , , ,
Difficulty: Intermediate
Servings: 2
Description

Shiitake mushrooms, prized for their rich, smoky umami and meaty texture, bring depth and warmth to this refreshing dish. Their robust flavor pairs beautifully with cool, crisp cucumbers, creating a lively contrast that balances the palate.

Combined with tender, flaky fish, this recipe offers cooks a light yet satisfying meal that’s perfect for warmer days or when you want something both nourishing and bright. It’s a great way to enjoy shiitakes in a fresh, approachable style that highlights their versatility beyond traditional preparations.

Photo by chaga525 via iNaturalist, licensed under CC BY-NC-ND 4.0

Ingredients
  • 2 bunches soba noodles
  • 1 tablespoon vegetable oil
  • 1 cup shiitakes (thinly sliced)
  • 2 filets barramundi (or other mild white fish)
  • 2 cucumbers (peeled and julienned)
  • 1 lime (cut into wedges)
  • 1/4 cup mint (chopped)
  • 1/4 cup cilantro (chopped)
  • 2 tablespoons sugar
  • 1/4 cup water
  • 1 tablespoon lime juice
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons fish sauce
  • 2 tablespoons rice vinegar
Instructions
  1. 1
    Boil water and cook noodles for a few minutes; drain.
  2. 2
    Set aside.
  3. 3
    Heat the water and dissolve the sugar, stirring frequently.
  4. 4
    Let it cool and add lime juice, chili pepper, fish sauce and vinegar.
  5. 5
    Set aside.
  6. 6
    Slice the fish filets in 1/2″ vertical pieces in a single layer in a microwavable dish.
  7. 7
    Add half of the sauce.
  8. 8
    Lay out the shiitake slices in a microwavable dish. (can be same dish as fish if there is room).
  9. 9
    Microwave fish and shiitakes on medium for two minutes or broil for about four minutes. Cover with half the sauce.
  10. 10
    Assemble individual bowls by layering noodles, cucumber, fish and shiitake.
  11. 11
    Put a small pile of cilantro and mint at the sides of each bowl.
  12. 12
    Garnish with lime wedges if desired.
  13. 13
    Serve the rest of the sauce in a small bowl so people can help themselves to more.
Note

Can be served warm or cool (not cold).

The secret to getting soba non-sticky is not to cook too long and rinse.

I like Red Boat 40N fish sauce.

Read it online: https://minnesotamycologicalsociety.org/recipe/shiitake-with-cucumbers-and-fish/