Vietnamese fish for four people, about 15 minutes start to finish:

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

First, lots of ginger and garlic cut fine

nice fresh haddock cut up

green onions and red peppers

fish sauce and the juice of a couple of lemons

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)

garlic and ginger pulled to the side when golden

fish searing in remaining oil --turn over to coat with oil

fish turned a couple of times (could add some garlic chili sauce)

ginger and garlic back on top of the fish

red peppers added

green onions and lemon-fish sauce mixture added, fish turned and covered to steam a bit (2-3 minutes)

turned a couple more times, then it's ready to serve if the fish is flaking nicely

on its way to the table