- 2 pounds orange-roughy fillets, cut to make 4 pieces
- 3/4 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 2 tablespoons cooking oil
- 1 pound mushrooms, cut into thin slices
- 1 teaspoon cooking oil
- 2 teaspoons chopped fresh ginger
- 2 scallions including green tops, cut into 1/2-inch pieces
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 3/4 teaspoons dry mustard
- 1/4 cup dry white wine or sherry
- 1/2 cup canned low-sodium chicken broth or homemade stock
- In a large pot, bring about 1 inch of water to a boil. Sprinkle the fish with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Fold each fillet in half and put the fillets in a steamer basket over the boiling water. Reduce the heat to moderately high, cover, and steam until just done, about 10 minutes for folded 1/2-inch-thick fillets. Transfer the fillets to plates.
- Meanwhile, in a large frying pan, heat the 2 tablespoons oil over high heat. Add the mushrooms and the remaining 1/4 teaspoon each of salt and pepper. Cook until browned, about 5 minutes. Top the fish with the mushrooms.
- Reduce the heat to moderately low. Heat the remaining teaspoon of oil in the pan; add the ginger, scallions, and garlic. Cook, stirring, for 1 minute. Stir in the soy sauce, dry mustard, wine, and broth. Simmer, stirring occasionally, until slightly thickened, about 2 minutes. Spoon the sauce over the mushrooms and fish.