Steamed Fish with Warm Mushroom-Udon Salad Recipe (with Video)

Preparation of Fish
1. Preheat oven to 350ºF.
2. Prep your aromatics–thinly slice scallion and chilies, ginger should be thin matchsticks.
3. Place your fish in a baking tray.
4. Season with salt and pepper then cover 1/4 of the fish with your stock/broth of choice.
5. Cover then set in the oven for 20-30 minutes depending on fish size.
6. When the fish finishes cooking, pull out of the oven and uncover.
7. Place cilantro over the fish.
8. Heat a neutral oil of choice just until it begins to smoke and pour over the fish to let the flavors of the aromatics infuse.
Sauce Preparation
1. Add sugar and soy sauce to saucepan over low heat.
2. Stir to combine and reduce until the mixture is syrupy.
3. At some points it will start to foam up, so make sure to keep an eye on it and take it off the heat when this happens to prevent it from boiling over.
Mushroom and Salad Preparation
1. Add mushrooms to a dry pan (no oil added yet) over medium-high heat.
2. Cook, while continuously stirring until the water of the mushrooms comes out and evaporates.
3. At this point add some oil, and season with salt and pepper.
4. Sauté until the mushrooms are nicely golden brown all over then pull off the heat.
5. In a mixing bowl, make the dressing: sweet soy sauce, rice vinegar, sesame oil, and sesame seeds.
6. Add arugula, cooked udon noodles, and mushrooms.
7. Stir to incorporate.