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.
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
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