• Fast
• Healthy

Ingredients

1. 11/2ounces cellophane noodles
2. 1 tablespoon white miso
3. 1 tablespoon oyster sauce
4. 1 tablespoon soy sauce
5. 1 1/2 teaspoons sugar
6. 1/2 cup chicken stock or low-sodium broth
7. 6 ounces large white mushrooms, thinly slice
8. 1 1/2 pounds tilapia or snapper fillets
9. 1 scallion, julienned
10. 3 cilantro sprigs
11. 3 tablespoons canola oil

Directions

1. In a small bowl, cover the cellophane noodles with hot water and let stand until softened, about 5 minutes. Drain and cut into 4-inch lengths.
2. In another small bowl, whisk the miso, oyster sauce, soy sauce, sugar and stock.
3. Scatter the mushrooms in a deep-dish pie plate and set the fish on top. Mound the noodles over the fish and drizzle the sauce on top. Set the pie plate in a steamer basket or a deep skillet large enough to hold it. Add 1 inch of water to the steamer or skillet and bring to a boil. Cover and steam until the fish is cooked through, about 15 minutes. Transfer the plate to a trivet and scatter with the scallion and cilantro.
4. Heat the canola oil in a small saucepan until very hot. Drizzle the hot oil over the noodles and fish and serve right away.

Notes

Monsoon, 615 19th Ave. E, Seattle; 206-325-2111.