Steamed Fish and Bean Thread Noodle (Ca Chung Tuong Bun Tau)

Eat more fish!  My goal is to eat fish at least 3 times a week and so I am always looking for new ways to make it.  This dish is one of my favorites and is a snap to make.  You can make portions ahead of time and freeze.  Steam them for a quick meal.  Healthy eating just got so much easier!

Don’t have a steamer?  This dish can be baked.  You just need to add 1/2 cup of chicken broth to the noodles to add some moisture.  Be sure to spray the baking dish with non-stick cooking spray first.  Cover the dish with foil and bake at 350 degrees for 30 minutes.

Watch the video below for instructions.


Ingredients

2-6 oz mahi mahi fillets (or any fish of your choice)
2-1.8 oz package bean thread noodles
1/2 oz dried shiitake mushroom
1/2 oz dried lily flower
1 inch ginger
2 small celery stalks or 1 large stalk
2 green scallions
2 tsp sesame oil
2 Tbsp whole soybean sauce
1/2 tsp minced garlic
1/2 tsp chili paste
1/4 tsp black pepper
2 Tbsp soy sauce

Directions

Soak shiitake mushrooms and noodles  in separate bowls of warm water for 10 minutes.  Rinse mushrooms and drain well.  Drain noodles and cut into shorter strands.

In a medium bowl, combine 1 tsp sesame oil, 1 Tbsp soybean sauce, minced garlic, chili paste and black pepper.  Add fish fillets coating both sides with the sauce.  Marinate while continuing with next steps.

Bring a small pot of water to a boil.  Add the dried lily flower and boil in water for 3-4 minutes.  Rinse with cool water.  Cut off the hard stems and discard.

Cut ginger, celery, and scallions into thin strips.

In a large bowl, combine 1 tsp sesame oil, 1 Tbsp soybean sauce and soy sauce.  Add noodles and all vegetables and mix well.

Place noodles and vegetables into a glass dish.  Layer fish on top.  Steam on high for 20-25 minutes.

Garnish with cilantro.  Serve hot.

Yields: 2-3 servings

 

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