For the month of May, CFDA is honoring the bountiful and rich contributions American Asians and Pacific Islanders have brought to our culture at large, including fashion.

Chinese American designer Peter Som has been in the industry for over two decades. He was one of the first 10 for the inaugural CFDA/Vogue Fashion Fund in 2004 with his own label, and later had design stints at Bill Blass and Tommy Hilfiger.

We caught up with Som, who is also an incredible cook, to see what amazing dishes he’s been preparing lately, and to chat about the importance of honoring our heritage.

What are some memories of how your recipe has been typically prepared or enjoyed?
This dish was something my grandmother made on a regular basis. In truth, I’ve done a bit of a spin on her dish. She would shallow-fry the fish, take them out, and then toss in bell pepper, carrots, ginger, garlic and her special hoisin sauce, then pile everything up on a platter, piping hot. In my version, I’ve eliminated the vegetables (sorry Mom!) and turned it into my take on fish sticks (sorry Grandma!). But, like my Grandma’s version and my version,  a bowl of rice is almost imperative.

What does this recipe mean to you and how does this recipe connect you to your heritage and culture?
Food is a huge connector to my heritage. This recipe is all about my grandma and instantly brings me back to being a little kid making wontons with her on her dining room table and listening to her stories of growing up in Hong Kong. There are probably thousands of variations of her dish, each one customized by the family member behind the stove, which reminds me of how we as a culture are so connected. Food is just one way, but one that holds such great emotional and visceral impact.

How can the fashion industry be held accountable to holding space for diversity and inclusion?
Visibility! Diversity and inclusion should be an integral part of the industry at all levels and all functions. There is room for everyone.

Why is it important to celebrate and observe Asian Pacific  American Islander Heritage Month?
It’s important to acknowledge who we are and stand up and be counted. Now more than ever with the rise of anti-Asian rhetoric, we need to show up and show everyone that we are a diverse and varied group of people who contribute to this country in countless ways each and every day.

INGREDIENTS

(Serves 2)

2 wild Alaskan pollock fillets
2 large eggs
1 cup breadcrumbs or panko
1 cup all-purpose flour
2 teaspoons ground coriander
Salt and pepper
Peanut oil for frying

Sweet hoisin sauce:
2 tablespoons hoisin sauce
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoons rice wine vinegar
1 teaspoon soy sauce
½ teaspoon sriracha
¼ teaspoon coriander
¼ cup chopped scallions, for garnish

PREPARATION

Step 1
Place hoisin, honey, Dijon mustard, vinegar, soy, sriracha and coriander in a small bowl and stir to combine to make the sauce. Set aside.

Step 2
Pat fish dry with paper towel and cut each fillet into 4 pieces. Crack eggs into a bowl and whisk. Place flour and breadcrumbs in two separate plates. Season both sides with salt and pepper. With one hand, thoroughly coat each fillet in flour, then coat with egg. Switch hands and then dredge in breadcrumbs, pressing to adhere and making sure fish is completely covered. Transfer all coated pieces to plate.

Step 3
Place a large non-stick or well-seasoned cast iron pan on stove and fill with oil. Oil should be about ¼” high. Turn on stove to medium high. Working in batches, cook fish (skin side down first), until golden brown-approximately 2-3 minutes per side. Transfer to paper towel lined plate.

Step 4
Transfer fillets to serving plate, garnish with scallions and sauce in bowl alongside. Serve immediately!

Editor’s Note: Cooking with Members is a new editorial series featuring recipes that celebrates the rich culture and heritage of the American design community via the foods and drinks we love.