Our first recipe back after a break to get ready for our wedding. White fish steamed right in the skillet with soy sauce, ginger and shiitake, then finished with dill, green onion and a drizzle of hot oil. Serve it with vermicelli and fresh herbs for a light, build-your-own dinner.

Ingredients

For the fish

• 1½ lbs white fish fillets (ideally red snapper)
• ½ tsp pepper
• 2 Tbsp soy sauce
• 2 Tbsp oyster sauce
• 1 tsp cane sugar
• 1 tsp sesame oil
• 1–2 bird’s eye chilies, minced
• Ginger, cut into matchsticks
• 3 cloves garlic, minced
• 1 shallot, minced
• 1 Tbsp water
• 2 Tbsp sake
• 3 shiitake mushrooms
• 1 bunch fresh dill
• 3 green onions, cut into 2-inch pieces
• Cooking oil, heated, for drizzling

For the dipping sauce

• 1 Tbsp soy sauce
• A few dashes of Maggi seasoning
• 2 cloves garlic, minced
• 1 bird’s eye chili, minced
• ½ lime, juiced

For serving

• Vermicelli noodles, cooked
• Lettuce and assorted fresh herbs
• Carrot and cucumber, julienned
• Pineapple

Instructions

1. Score each fillet with 1½-inch cuts and place the fillets in a skillet.
2. Spread the minced shallot and garlic over the fish.
3. Mix the soy sauce, oyster sauce, pepper, sesame oil, sugar and chili, then spoon it over the fish.
4. Add the water, sake, ginger and shiitake mushrooms to the skillet.
5. Cover and bring to a boil over high heat. Reduce to low and cook for about 25 minutes.
6. Top with the dill and green onion, then drizzle with hot oil.
7. Stir together the dipping sauce ingredients.
8. Serve with vermicelli, lettuce and herbs, carrot, cucumber, pineapple and the dipping sauce.

Notes & substitutions

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