- 11/2 ounces cellophane noodles
- 1 tablespoon white miso
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 1/2 teaspoons sugar
- 1/2 cup chicken stock or low-sodium broth
- 6 ounces large white mushrooms, thinly slice
- 1 1/2 pounds tilapia or snapper fillets
- 1 scallion, julienned
- 3 cilantro sprigs
- 3 tablespoons canola oil
- 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.
- In another small bowl, whisk the miso, oyster sauce, soy sauce, sugar and stock.
- 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.
- Heat the canola oil in a small saucepan until very hot. Drizzle the hot oil over the noodles and fish and serve right away.
Kabinett-level German Riesling.