Diningding

Ingredients:

4 fish fillets or fish steaks, (about 1 lb/500 g)
3/4 tsp pepper
1/4 tsp (1 mL) salt
1/2 cup finely sliced shallots
3 tbsp (45 mL) fish sauce or Filipino anchovy sauce, (bagoong na isda)
1 tbsp (15 mL) grated ginger root
3 oz (85 g) oyster mushrooms, torn into strips
1 cup sliced king mushrooms
1 cup (250 mL) sliced king mushrooms or shiitake mushroom caps
1 cup (250 mL) diced orange-fleshed squash or sweet potato
1 cup (250 ml) thawed lima beans or fresh soy beans, (edamame)
1/2 cup (125 mL) chopped okra
1/2 cup (125 mL) sliced bamboo shoots
2 cups (500 ml) lightly packed spinach leaves
2 oz (57 g) enoki mushrooms
Lime wedges Lime wedges
Cooking Procedure:
1. Sprinkle fish with 1/4 tsp (1 mL) of the pepper and salt.
2. Grill or broil until fish flakes easily when tested, 8 to 10 minutes per 1 inch (2.5 cm) of thickness.
3. Meanwhile, bring 4 cups (1 L) water, shallots, fish sauce, ginger and remaining pepper to boil.
4. Add oyster and king mushrooms, squash, lima beans, okra and bamboo shoots; return to boil.
5. Reduce heat and simmer until vegetables are tender, about 7 minutes.
6. Add spinach and enoki mushrooms; simmer until tender, 2 to 3 minutes.
7. Ladle into bowls; top with fish.
8. Serve with lime wedges.


Cooking Procedure:

1. Sprinkle fish with 1/4 tsp (1 mL) of the pepper and salt.
2. Grill or broil until fish flakes easily when tested, 8 to 10 minutes per 1 inch (2.5 cm) of thickness.
3. Meanwhile, bring 4 cups (1 L) water, shallots, fish sauce, ginger and remaining pepper to boil.
4. Add oyster and king mushrooms, squash, lima beans, okra and bamboo shoots; return to boil.
5. Reduce heat and simmer until vegetables are tender, about 7 minutes.
6. Add spinach and enoki mushrooms; simmer until tender, 2 to 3 minutes.
7. Ladle into bowls; top with fish.
8. Serve with lime wedges.