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1
Place the shiitake mushrooms in a small bowl with very hot water to cover.
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2
Let soak for 30 minutes to soften.
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3
Lift the mushrooms from the soaking liquid, leaving the grit behind.
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4
Trim away any stems and slice the caps.
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5
Strain the soaking liquid through a strainer lined with several layers of cheesecloth and add to the saucepan in step
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6
Combine the chicken stock, shiitakes, sugar, vinegar, oyster sauce, soy sauce, lime juice, and fish sauce in a small, nonreactive saucepan and bring to a boil over high heat.
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7
Reduce the heat to low and simmer, uncovered, until the flavors have blended, about 20 minutes.
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8
Whisk the cornstarch with the water to blend.
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9
When its smooth, whisk it into the sauce, whisking constantly until the sauce thickens, 1 minute.
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10
Add the pepper flakes and ginger and simmer for 1 minute more.
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11
Add the onion, bell pepper, and scallions and cook just until heated through, another 1 to 2 minutes; the vegetables should still be very crisp.
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12
Remove from the heat and taste for seasoning.
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13
Keep warm while you prepare the fish.
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14
Spread the flour on a plate and dip the fish fillets, one at a time, in it to coat on both sides, shaking off any excess.
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15
Heat the oil in a large skillet over medium-high heat.
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16
Sprinkle the fish fillets lightly with salt, then add them to the skillet.
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17
Saute until lightly browned and cooked through, 2 to 3 minutes per side.
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18
Transfer the fillets to a platter or individual plates and spoon the sauce over them to serve.
