Chilean Sea Bass - Vietnamese style

By Janet-2

recipe from Charles Phan of Slanted Door restaurant in San Francisco.

Ingredients

• 6 (5 ounce) Chilean Sea bass fillets or black cod (Sablefish) fillet
• 6 dried Shitake mushrooms
• 30 dried lily buds
• 1 package of cellophane noodles
• fresh ground black pepper
• 2 cups chicken stock
• 1 cup water
• 3/4 cup light soy sauce
• 1/4 cup plus 2 tbsp. sugar
• 3 by 1/2" inch fresh ginger, peeled and julienned
• 1 tbsp. shallot oil
• 1 tbsp. scallion oil
• 1/4 cup scallions, julienned for garnish
• 12 small cilantro sprigs

Preparation

Step 1

Season the fish with salt and pepper set aside. In separate small bowls, soak the dried Shitake mushrooms and lily buds in hot water for 15 minutes. After soaking, take the lily buds and trim away the tough ends. Trim the stems off the mushrooms. Slice the mushrooms caps thinly.

In another bowl, soak the cellophane noodles in hot water for 15-20 minutes, until softened.

In a bowl, whisk together the soy sauce, broth, water and sugar until the sugar is dissolved. Set aside.

Pour water in a 2-tiered steamer and boil. Make sure the water does not touch the bottom of the steamer.

Divide the cellophane noodles, lily buds, mushrooms in half and place on top of a rimmed glass pie plate (that fits inside your steamer). Add 3 fillets of fish on top. Drizzle with the soy sauce mixture and shallot oil over the fish. Cover and steam for 6-8 minutes, until fish flakes easily when touched with a knife tip.

Carefully remove the glass plate from the steamer. Drizzle the fish with scallion oil and garnish with scallions and cilantro sprigs.