Ca Hap Tuong Bun Tau (Black Cod With Noodles)

• dried lily buds, tied into knots35
• fresh black shiitake mushrooms or 5 dried black shiitake mushrooms↗5
• (1 ounce) package dried wood ear mushrooms, small black↗1 package
• ounce dried cellophane noodle↗1 ounce
• tablespoons vegetable oil↗2 tablespoons
• shallot, sliced↗1
• garlic clove, minced↗1
• teaspoon dried chili pepper flakes↗1 teaspoon
• teaspoon oyster sauce↗1 teaspoon
• teaspoon sugar↗1⁄2 teaspoon
• tablespoons soy sauce↗2 tablespoons
• teaspoon yellow bean paste↗1 teaspoon
• cup low sodium chicken broth↗2⁄3 cup
• (6 ounce) fillets alaskan black cod, skin on2 ounce
• ginger, 1 inch piece peeled slivered↗
• tablespoon rice wine↗1
• scallion, cut into 2 inch pieces↗1
• fresh cilantro stems, cut into 2 inch pieces (garnish)↗5
• fresh ground black pepper, to taste↗

Step-by-step instructions

1. 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. 2

   Cut the noodles into 10-inch lengths. Set them aside.

3. 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. 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. 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.