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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Celticevergreen
Servings: 4
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
½ teaspoon sugar
2 tablespoons soy sauce
1 teaspoon yellow bean paste
⅔ 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 for garnish
fresh ground black pepper, to taste
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.
Cut the noodles into 10 inch lengths. Set them aside.
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.
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.
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.