Vietnamese fish for four people, about 15 minutes start to finish:<p> a bit more than 2 pounds of haddock, 5-6 garlic cloves, 2-3 inches of ginger, half a red pepper, about 6 green onions shredded, juice of two lemons, fish sauce to taste (I use about 1/4 cup for this much fish), peanut oil, optional Vietnamese garlic chili sauce
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First, lots of ginger and garlic cut fine<br><img src="vf1.jpg"><p>nice fresh haddock cut up<br>
<img src="vf3.jpg"><p>green onions and red peppers<br>
<img src="vf4.jpg"><p>fish sauce and the juice of a couple of lemons<br>
<img src="vf5.jpg"><p>garlic and ginger fried in a couple of tablespoons of peanut oil (I use two woks for this much fish --better control over the cooking of the fish)<br>
<img src="vf6.jpg"><p>garlic and ginger pulled to the side when golden<br>
<img src="vf7.jpg"><p>fish searing in remaining oil --turn over to coat with oil<br> 

<img src="vf9.jpg"><p>fish turned a couple of times (could add some garlic chili sauce) <br>


<img src="vf10.jpg"><p>ginger and garlic back on top of the fish<br>
<img src="vf12.jpg"><p>red peppers added<br><img src="vf11.jpg"><p>green onions and lemon-fish sauce mixture added, fish turned and covered to steam a bit (2-3 minutes)<br>
<img src="vf13.jpg"><p>turned a couple more times, then it's ready to serve if the fish is flaking nicely<br>

<img src="vf15.jpg"><p>on its way to the table<br>

<img src="vf17.jpg"><p>