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1
Preheat the oven to 375.
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2
Make the agrodolce sauce: Heat 3 tablespoons olive oil, the rosemary, whole garlic cloves and pepper flakes in a small saucepan over low heat, stirring, until the garlic is tender, 8 minutes.
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3
Set aside 1 tablespoon of the garlic oil.
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4
Add the vinegar and sugar to the pan; simmer over medium-low heat until syrupy and caramelized, 5 minutes.
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5
Halve the squash lengthwise and remove the seeds.
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6
Brush the cut sides with the reserved garlic oil and season with salt and pepper.
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7
Place cut-side up in a baking dish and roast until tender, 1 hour.
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8
Reduce the oven to 200.
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9
Hold the squash with a towel; using a fork, pull off flesh in strands and place in the baking dish.
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10
Season with salt and pepper, cover with foil and keep warm in the oven.
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11
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
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12
Add the mushrooms, season with salt and cook, stirring, until browned, 10 minutes.
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13
Transfer to a plate.
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14
Add the remaining 1 tablespoon olive oil to the skillet; add the tomatoes and toss until they blister.
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15
Add 1 tablespoon of the agrodolce sauce and a splash of water; cover and cook until the tomatoes burst, 5 minutes.
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16
Return the mushrooms to the pan and warm through.
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17
Meanwhile, bring 1 inch of water to a boil in a saucepan over medium-high heat.
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18
Season the fish with salt and pepper, then place in a bamboo or collapsible steamer over the water; cover and steam until almost cooked through, 5 to 6 minutes.
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19
Remove from the heat and keep covered to finish cooking, 2 to 4 minutes.
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20
Place a fish fillet on each of 4 plates; add the squash, mushrooms and tomatoes.
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21
Drizzle with the agrodolce sauce.
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22
Serve with extra sauce and the caramelized garlic.
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23
Photograph by Sang An
