1 pound salmon fillets
1/4 cup soy sauce
1 tablespoon brown sugar
1 cup water
1 cup vegetable oil
1 cup chopped onion
1 cup portobello mushrooms, sliced
1 cup water
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon dried basil, crushed
1 teaspoon dried basil leaves
Place salmon fillets in a large resealable plastic bag; seal bag and shake to coat.
In a small bowl, mix water, oil, onion, mushrooms, water, Worcestershire sauce, chili powder, salt, paprika and oregano. Place salmon on bag and seal. Shake vigorously to coat.
Fry in skillet until golden brown; drain on paper towels.