shoyu-shiitake-butter sauce fish
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There are a few cookbooks that I always reference when I'm looking for something new to make. I have 3 Sam Choy cookbooks. I love them all because the vast majority of Sam Choy recipes use combinations of 'ordinary' ingredients in extraordinary ways.

This is descended from a Sam Choy recipe, but as usual, I took a few liberties. The original recipe marinates the fish in oil and shoyu, and then steams it, but I found that the flavor 'sticks' to the fish if you cook it in the same pan as the mushrooms. Just remember to take a light touch with the shoyu.
White fish fillets--preferably opakapaka or halibut
2-3T shoyu
2-3 butter
About 10 fresh shiitake mushrooms
A bit of canola oil
A bit of sesame oil
Melt butter in a pan and add mushrooms. Cook until they get limp and the liquid releases. Add shoyu and a bit of canola oil. Take out mushrooms and set aside. Put the fish in the same pan and cook until flaky, adding a touch of sesame oil if necessary. Flip once.

Put mushrooms over fish and serve.