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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. More Healthy Fish Dishes

Eric Banh
Sophie Banh
October 2007

Gallery

Credit: © Stephanie Foley

Recipe Summary

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

Kabinett-level German Riesling.

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