Steamed Fish With Mushrooms And Noodles
|Cellophane noodles||1 1⁄2 Ounce|
|White miso||1 Tablespoon|
|Oyster sauce||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Sugar||1 1⁄2 Teaspoon|
|Chicken stock/Low sodium broth||1⁄2 Cup (8 tbs)|
|White mushrooms||6 Ounce, thinly sliced (Large Size)|
|Tilapia fillets/Snapper fillets||1 1⁄2 Pound|
|Scallion||1 , julienned|
|Canola oil||3 Tablespoon|
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.