Once you’ve bought some fresh fish fillets, and had rummage around in the fridge, you will have dinner on the table in 15 minutes. Smear oyster sauce all over the fillet with the back of a spoon. Use a Micoplane, if you have one, as it grates the ginger so finely it melts into the oyster sauce. By the time the fish is done the onion will have cooked in the stock, giving a delicious broth. - Rachel Collins is editor of The Irish Times MagazineThis article is the final installment in The Irish Times’ Food Month ‘Six-ingredient Suppers’ series.

Source: The Irish Times November 30, 2018 10:52 UTC