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Steamed Fish With Mushrooms And Noodles

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Ingredients
  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
  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.

Recipe Summary

Method: 
Steamed
Ingredient: 
Fish
Interest: 
Healthy

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