Ingredients

• 2 lbs orange roughy fillets, cut to make 4 pieces
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 teaspoon olive oil
• 1 lb mushroom, cut in thin slices
• 2 teaspoons chopped fresh ginger
• 2 scallions, including green tops cut 1/2-inch pieces
• 3 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 3/4 teaspoons dry mustard
• 1/4 cup chicken broth

Instructions

1. 1 In a large pot or large fry pan with lid bring about 1" water to boil, season fish with pepper ( soy sauce has enough salt ) . If fillets are thin, fold in half, put fillets in a steamer basket over the boiling water. Reduce the heat to moderately high and steam until just done, about 10 minutes for folded 1/2" fillets. Transfer to plates.

2. 2 Meanwhile in a large frying pan, heat 2 tbs oil over high heat. Add mushrooms. Cook until browned about 5 minutes. Top fish with mushrooms.

3. 3 Reduce heat to moderately low. Heat remaining tsp oil in pan, add the ginger,garlic and scallions. Cook stirring for 1 minute. Stir in the soy sauce, dry mustad, wine and broth. Simmer, stirring occasionally, until slightly thickend about 2 minutes. .

4. Spoon sauce over the mushrooms and fish.