“A simple dish made by cooking skewered, fresh fish alongside fragrant mushrooms.”
Now, I know what you are going to say. That skewer doesn’t match the in-game picture. I know. But, just as King Rhoam thought it best to assume a temporary form, I felt it best for the fish to take another form. In the spirit of King Rhoam, “Forgive me.” While steaming or grilling a whole fish is not uncommon in the average home, skewering a whole fish with some mushrooms is not as common for a nightly meal. As a result, I decided to use fish chunks instead. We marinade both the fish chunks and the mushrooms in some aromatics, along with some Zora Spice, and then grill them. The fish and mushrooms work really well together, and the marinades impart great flavor them. It makes for a fairly simple and tasty weeknight meal. Just imagine yourself sitting fireside on a Lanayru evening along the Zora river enjoying one of these skewers!
Ingredients
Fish
4 white fish filets (such as snapper, cod, grouper, halibut, haddock, or tilapia)
½ cup olive oil
¼ cup lemon juice
2 tbsp
Zora Spice
4 cloves of garlic, sliced
¼ cup green onion, chopped
Mushrooms
14 oz crimini mushrooms
¼ cup olive oil
1 tbsp
tamari
1 tsp
Zora Spice
3 cloves of garlic, sliced
¼ cup cilantro, chopped
We need to begin with marinating both the fish and the mushrooms. Pat the fish filets dry with paper towels, remove the skin of the filets are skin-on, and then cut the fish filets into roughly 1 – 1½ inch cubes. In a bowl, combine the olive oil, lemon juice, Zora Spice, garlic, and green onion. Stir or whisk to fully blend the marinade. Add the fish pieces and toss the fish well in the marinade, ensuring that each piece of fish is fully coated. Cover the bowl with plastic wrap and allow the fish to marinate. Allow the fish to marinade for 30 minutes to 1 hour. You can place the bowl in the refrigerator while the fish marinates.
For the mushrooms, ensure they are washed and cleaned before adding to the marinade. Add the olive oil, tamari, Zora Spice, garlic, and cilantro to another bowl. Stir or whisk to fully blend the marinade. Add the mushrooms and toss them well to ensure each mushroom is fully coated in the marinade. Cover the bowl with plastic wrap and allow the mushrooms to marinate. The mushrooms can marinade for the same amount of time as the fish, and they can also be placed in the refrigerator while marinating.
Before assembling the skewers, soak the skewers in water for 15 minutes to ensure they don’t burn. I recommend using 9 inch skewers to allow enough space for a few pieces of fish and a few mushrooms.
To assemble skewers, slowly push the skewer through the center of a fish cube. If you are using skin-on fish filets, I recommend inserting the skewer through the skin side, if possible. After the first fish piece, push a skewer through a mushroom. I recommend pushing the skewer up through the bottom of the stem, but you can skewer them however you like. Be sure to leaving a little air space between each item to allow even cooking. Alternate between fish pieces and mushrooms. You will likely fit 3 pieces of fish and 2-3 mushrooms per skewer. Repeat this until you have used up all the fish and mushrooms.
Once
assembled, you can cook them a number of ways:
- Air fry the
skewers in batches at 350 degrees Fahrenheit for 8-10 minutes, turning them
halfway through.
- Grill at 350-400
degrees Fahrenheit for 6-8 minutes over direct heat, turning them halfway
through.
- Bake in the oven at 350 degrees Fahrenheit for 12-15 minutes, turning them halfway through.
Cooking
times may vary a little based on the type of fish you are using and the specific
size of your fish cubes.
I recommend serving two skewers per person along with some rice and either a salad or grilled vegetables (or Fried Wild Greens!).
Learn more about the Fish and Mushroom Skewer dish from Breath of the Wild at Zelda Dungeon.