Ca Hap Tuong Bun Tau (Black Cod With Noodles)

This traditional Vietnamese recipe is from the Culinary Institute of America at Greystone.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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

Directions

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.