Tender white fish steamed in a skillet with soy sauce, oyster sauce, sake, ginger and shiitake, then finished with fresh dill, green onion and a drizzle of sizzling oil. We wrap it in fresh rolls with vermicelli, herbs and pineapple.

Ingredients

For the fish

• 1½ lb white fish fillets (ideally red snapper)
• 1 shallot, minced
• 3 cloves garlic, minced
• Ginger, cut into matchsticks
• 3 shiitake mushrooms
• 1 Tbsp water
• 2 Tbsp sake

For the sauce

• 2 Tbsp soy sauce
• 2 Tbsp oyster sauce
• ½ tsp pepper
• 1 tsp sesame oil
• 1 tsp cane sugar
• 1–2 bird’s eye chilies, minced

To finish

• 1 bunch fresh dill
• 3 green onions, cut into 2-inch pieces
• Hot oil

For the dipping sauce

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

For serving

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

Instructions

1. Cut 1½-inch slits into each fillet and lay them in a skillet.
2. Top the fish with the shallot and garlic.
3. Mix the soy sauce, oyster sauce, pepper, sesame oil, sugar and chili and spoon it over the fish.
4. Add the water, sake, ginger and shiitake.
5. Cover and bring to a boil over high heat, then lower the heat and cook for about 25 minutes.
6. Top with the dill and green onion, then drizzle with hot oil.
7. Mix the dipping sauce ingredients.
8. Serve with the vermicelli, lettuce and herbs, carrot, cucumber and pineapple for rolling, with the dipping sauce on the side.

Notes & substitutions