Steamed fish with ginger soy sauce (pla nueng si-ew)

Mix the sauce liquids: half a cup of unsalted pork stock, soy sauce, oyster sauce, a little sugar, a tablespoon of Chinese cooking wine and a dash of sesame oil.

Soak the dried shiitake in hot water about an hour until completely soft; squeeze out the liquid, remove the stems and slice thinly.

Saute the garlic and lots of unpeeled ginger in oil.

Add the shiitake and a little more oil; cook until some of the garlic and ginger start to brown.

Add all the liquid ingredients and the white pepper.

Bring to a boil and simmer about 30 seconds; taste.

Steam the fish on its own, on full blast, until done. Pin bones can be pulled out easily once cooked, or left in with a warning.

Pour off the liquid collected around the fish.

Pour the sauce over the fish and top with lots of green onions.

Close the steamer with the heat off and let residual steam wilt the green onions about 15 seconds.

Serve with hot rice, sauce poured over the rice.