Steamed Fish with Mushrooms and Noodles
- TOTAL TIME: 45 MIN
- SERVINGS: 4
Chef Way At Monsoon, this dish is prepared with dried, reconstituted lily buds and wood ear mushrooms.
Easy Way The fish and noodles are fragrant and delightful, even without the hard-to-source lily buds. Replace the wood ear mushrooms with white mushrooms.
- 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.