Ca Hap Tuong Bun Tau (black Cod With Noodles)

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 35 dried lily buds, tied into knots
• 5 fresh black shiitake mushrooms or 5 dried black shiitake mushrooms
• 1 (1 ounce) package dried wood ear mushrooms, small black
• 1 ounce dried cellophane noodle
• 2 tablespoons vegetable oil
• 1 shallot, sliced
• 1 garlic clove, minced
• 1 teaspoon dried chili pepper flakes
• 1 teaspoon oyster sauce
• 1/2 teaspoon sugar
• 2 tablespoons soy sauce
• 1 teaspoon yellow bean paste
• 2/3 cup low sodium chicken broth
• 2 (6 ounce) fillets alaskan black cod, skin on
• ginger, 1 inch piece peeled slivered
• 1 tablespoon rice wine
• 1 scallion, cut into 2 inch pieces
• 5 fresh cilantro stems, cut into 2 inch pieces (garnish)
• fresh ground black pepper, to taste

Recipe

• 1 soak the lily buds, black mushrooms, wood-ear mushrooms, and noodles in hot water for 30 minutes. drain and squeeze dry. remove the tough knobs and stems from the mushrooms and slice into bite-size pieces.
• 2 cut the noodles into 10-inch lengths. set them aside.
• 3 heat the oil in a pan over moderate heat. add the shallots, garlic, and chile flakes and stir until fragrant, about 10 seconds. add the sugar, soy sauce, and black mushrooms. stir a few times, then add the chicken stock, wood ear mushrooms, and noodles.
• 4 quickly transfer the mushroom mixture to a deep casserole dish that will fit your steamer. place the fish on top, and then sprinkle half of the ginger on top.
• 5 place the dish in a steamer rack. fill a wok or steam pan with 3 inches of water. steam the fish until it’s just done, about 5 to 7 minutes depending on the thickness. remove from heat and garnish with the remaining ginger, scallion, cilantro, and black pepper, and serve immediately.