Ca Hap Tuong Bun Tau (Black Cod With Noodles)
- Ready In:
- 45mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 35 dried lily buds, tied into knots
- 5 fresh black shiitake mushrooms or 5 dried black shiitake mushrooms
- 28.34 g package dried wood ear mushrooms, small black
- 28.34 g dried cellophane noodle
- 29.58 ml vegetable oil
- 1 shallot, sliced
- 1 garlic clove, minced
- 4.92 ml dried chili pepper flakes
- 4.92 ml oyster sauce
- 2.46 ml sugar
- 29.58 ml soy sauce
- 4.92 ml yellow bean paste
- 157.80 ml low sodium chicken broth
- 2 (340.19 g) fillets alaskan black cod, skin on
- ginger, 1 inch piece peeled slivered
- 14.79 ml 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
directions
- 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.
- Cut the noodles into 10-inch lengths. Set them aside.
- 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.
- 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.
- 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.
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