1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon soy sauce
2 teaspoons tequila
2 teaspoons Worcestershire sauce
1 dash ground ginger
1 dash crushed red pepper
1 dash garlic powder
1 dash vegetable oil
1 (8 ounce) can sliced mushrooms, drained
3 tablespoons rice wine vinegar
1/2 onion, sliced
2 tablespoons minced fresh ginger root
1 tablespoon minced fresh garlic
1 tablespoon brown sugar
1 teaspoon honey
2 tablespoons grated lemon zest
In a medium bowl, mix mayonnaise, ketchup, soy sauce, tequila, Worcestershire sauce, ginger, crushed red pepper, garlic powder, vegetable oil, mushrooms, rice wine vinegar, onion, ginger, garlic and brown sugar. Cover and refrigerate for 2 hours.
Heat the olive oil in a large nonstick skillet, but do not oil the fish or the shrimp. Heat the olive oil in a medium saucepan and stir to melt the mayonnaise. Remove from heat and stir the mayonnaise into the saucepan. Mix until smooth. Spread over shrimp and fish.
Transfer shrimp and fish to the saucepan using a slotted spoon; remove fish and shrimp. Mix the brown sugar into the saucepan with the mushrooms. Stir constantly until sugar dissolves, stirring constantly. Garnish with sliced ginger and garlic. Cover and let simmer for 20 minutes.
Pour into warm glass serving dishes. Top with mushrooms and pour sesame oil over shrimp and fish. Sprinkle with rice wine vinegar, leaving a thin layer on bottom of dish. Discard any remaining jelly and reserve 1/2 cup of the sauce for other dishes. Serve plain with warm wine or honey. Garnish with lemon zest.