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.


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


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