Steamed Fish With Mushrooms And Noodles Recipe
Ingredients
| Cellophane noodles | 1 1/2 Ounce | |
| White miso | 1 Tablespoon | |
| Oyster sauce | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Sugar | 1 1/2 Teaspoon | |
| 1/2 cup chicken stock or low-sodium broth | ||
| 6 ounces large white mushrooms, thinly sliced | ||
| 1 1/2 pounds tilapia or snapper fillets | ||
| Scallion | 1 , julienned | |
| Cilantro sprigs | 3 | |
| Canola oil | 3 Tablespoon | |
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 sprinkle 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.
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 sprinkle 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.
Chef
