Ca Hap Tuong Bun Tau (Black Cod With Noodles) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This traditional Vietnamese recipe is from the Culinary Institute of America at Greystone. 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.
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