Black Cod with Lily Buds and Dried Shiitake Mushrooms

By norsegal8

When The Slanted Door was relatively new and still at the original location at the Mission, this dish was one of the most frequently ordered second only to the wildly popular Shaking Beef. In those days, we made the dish with Chilean Sea Bass. Unfortunately, the fish was so popular - and not just at our restaurant - that it has been overfished, dangerously depleting its population in most areas. When we learned that it was no longer a sustainable choice, we replaced it with black cod. This recipe requires a fatty white fish that won't dry out when cooked, yet is mild enough to absorb the subtle flavors of the sauce. Black cod fits that description and is a sustainable choice; Alaskan haibut would also work.

Ingredients

• 6 (5-ounce) skin-on black cod fillets
• 1/2 teaspoon ground black pepper
• 6 dried shiitake mushrooms
• 30 dried lily buds
• 1 (2-ounce) package cellophane noodles
• 2 cups chicken stock
• 3/4 cup light soy sauce
• 1/4 cup + 2 tablespoons sugar
• 3 by 1/2-inch piece fresh ginger, peeled and finely julienned
• 1 tablespoon shallot oil (see crispy shallot recipe) or canola oil
• 2 tablespoons julienned scallions for garnish
• 12 small cilantro sprigs, for garnish

Preparation

Step 1

1. Season the fish fillets with the pepper and set aside. Put the shiitake mushrooms and lily buds in separate bowls, add hot water to cover both items, and let soak for about 15 minutes until softened. Drain the lily buds, trim away the tough end from each bud, and set aside. Drain the mushrooms, remove and discard the stems, thinly slice the caps and set aside.

2. Place the cellophane noodles in a bowl, add very hot tap water to cover, and let stand for 15 minutes, until softened. Drain and set aside.

3. In a bowl, whisk together the stock, soy sauce, sugar and 1 cup water until the sugar has dissolved. Set aside.

4. Pour water into a wok or stockpot and set one tier of a two-tiered steamer in the wok or on the rim of the stockpot. Make sure water does not touch the bottom of the steamer. Remove the steamer and bring the water to a boil over high heat.

5. Meanwhile, divide the shiitake mushrooms, lily buds and cellophane noodles evenly between 2 rimmed dishes that will fit inside your steamer (glass pie plates work well). Top each with half of the ginger and 3 pieces of fish. Divide the stock/soy mixture evenly between the dishes and drizzle the shallot oil over the fish, again dividing it evenly.

6. Place a dish in each bamboo tier and place over the boiling water. Cover and steam for 6 to 8 minutes, until the fish flakes evenly when touched with the tip of a knife.

7. Uncover the top steamer and carefully transfer the dishes holding the fish to two large, round platters. Garnish each piece of fish with a spoonful of scallion oil, some scallions, and 2 cilantro sprigs. Serve immediately.