Steamed Fish With Mushrooms And Noodles Recipe


Health IndexHealthyMethod
Main Ingredient


 Cellophane noodles1 1⁄2 Ounce
 White miso1 Tablespoon
 Oyster sauce1 Tablespoon
 Soy sauce1 Tablespoon
 Sugar1 1⁄2 Teaspoon
 Chicken stock/Low sodium broth1⁄2 Cup (8 tbs)
 White mushrooms6 Ounce, thinly sliced (Large Size)
 Tilapia fillets/Snapper fillets1 1⁄2 Pound
 Scallion1 , julienned
 Cilantro sprigs3
 Canola oil3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1302 Calories from Fat 574

% Daily Value*

Total Fat 63 g97%

Saturated Fat 10 g49.8%

Trans Fat 0.2 g

Cholesterol 243.6 mg

Sodium 2457.4 mg102.4%

Total Carbohydrates 61 g20.2%

Dietary Fiber 3.2 g12.9%

Sugars 13.8 g

Protein 132 g263.2%

Vitamin A 11.4% Vitamin C 23.8%

Calcium 4% Iron 11.8%

*Based on a 2000 Calorie diet


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.