P. F. Chang's Steamed Halibut with Chili Lime Dressing

Juice of 2 limes
1/2 teaspoon kosher salt
2 teaspoons granulated sugar
1/2 teaspoon oyster sauce
1/4 teaspoon minced garlic
1/4 teaspoon minced ginger
1/4 teaspoon Sriracha chili sauce (or substitute 1/8 teaspoon Tabasco)

For Fish
10 ounces halibut filet (or other white fish)
2 Roma tomatoes, 1/8-inch slice
Chili Lime Dressing
3 ounces mint, rough chop
1 tablespoon Thai basil, rough chop
1 tablespoon cilantro, rough chop
2 tablespoons fried shallots (1/8-inch slice fresh shallots,
deep fry at 350 degrees F until golden brown)
1 tablespoon pickled red chiles, minced (optional)

Putting it Together

Place limes, salt, sugar, oyster sauce, garlic, ginger and chili sauce in blender and puree until smooth.

To Prepare Fish: Steam fish fillet for 9-11 minutes.

Fan out tomato and cucumber slices in a circle on a dan-dan bowl.

Place steamed fish on top of tomatoes and cucumbers. Drizzle Chili Lime Dressing over fish. Sprinkle herbs over entire dish. Sprinkle fried shallots over entire dish. Sprinkle pickled red chiles over entire dish.