Steamed Silverfish with Vegetables and Chili

Steam the fish fillets on a steamer insert for approx. 15 minutes. Meanwhile, cut the chili peppers and the green onions diagonally into 5 mm thick strips. Remove the seeds from the peppers, wash them and cut them into bite-sized pieces. Chop the ginger and garlic. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, miso paste, potato starch and rice wine to make a marinade. Heat a wok or skillet, pour in the vegetable oil and heat as well. Briefly sauté the chili, bell bell pepper, green onions, garlic and ginger in it. Pour in the marinade. Arrange the steamed fish pieces on plates. Place the fried vegetables on top and serve.

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