Delicious Black Cod Recipe with Noodles
Are you ready to take your taste buds on a journey to Southeast Asia? Look no further than this delicious Ca Hap Tuong Bun Tau recipe! This dish, traditionally served in Vietnamese households, features succulent black cod and chewy noodles infused with a plethora of savory and aromatic flavors that will leave you feeling satisfied and refreshed.
But why stop at just the taste? This recipe also offers a visual feast – colorful cilantro stems and scallions add pops of green, while translucent cellophane noodles and shiitake mushrooms provide depth and texture. With this dish, you won’t just be savoring your meal – you’ll be experiencing it with every sense!
I’m excited to share this recipe with you, as it has been passed down through generations of my family. It’s perfect for dinner parties or intimate gatherings, as it is both easy to make and elegant enough to impress your guests. So let’s get cooking!
Why You’ll Love This Recipe
Are you tired of cooking the same old boring dishes? Are you in search of a new and exciting recipe to impress your family and friends? Look no further than this Ca Hap Tuong Bun Tau (Black Cod with Noodles) recipe. Trust me, this dish is sure to become your new favorite.
One of the reasons why you’ll love this recipe is the richness and depth of flavor it offers. With ingredients such as fresh cilantro stems, scallion, rice wine, ginger, garlic clove, and shallot, you can expect a punch of savory and aromatic goodness in every bite. Additionally, the star of the dish, black cod, is known for its tender and buttery texture that melts in your mouth.
But that’s not all! The combination of cellophane noodles, shiitake mushrooms, and other flavorsome elements creates a harmonious blend that tantalizes your taste buds. Add to that the subtle sweetness from sugar and oyster sauce paired with subtle saltiness from soy sauce – it all comes together in perfect harmony.
Whether you are cooking for a small family or hosting a dinner party with friends, this dish is guaranteed to impress everyone at the table. The presentation is appealing with the noodles atop golden-brown cod fillet making for an eye-catching sight that fits well in any dining ambiance.
In summary, if you are looking to elevate your kitchen game with an easy-to-make yet complexly flavored recipe, this Ca Hap Tuong Bun Tau (Black Cod with Noodles) recipe should be next on your list. Celebrate your love for savory cuisine with this simple recipe that offers pure joy in every bite.
Ingredient List
Here’s what you’ll need to make this Ca Hap Tuong Bun Tau (Black Cod With Noodles) recipe:
Fish and Broth:
- 1 1/2 lb black cod or other flaky white fish fillet, cut into 4 portions
- 1/3 cup of rice wine
- 4 cups low-sodium chicken broth
- 4 lily buds, soaked in water to soften
- 3 fresh cilantro stems
- 4 scallions, cut into 2-inches lengths
- 4 shiitake mushrooms
Seasonings:
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons sugar
Aromatics:
- 10 garlic cloves, chopped
- 1 small shallot, finely chopped
- One-inch ginger, peeled and sliced
Noodles and Vegetables:
- One bundle cellophane noodle (also called bean thread noodle), cooked according to package instructions
- Four pieces tuong bun (also called rice knots)
- Eight thin slices butternut squash or sweet potatoes
- Four fresh shiitake mushrooms, caps trimmed, thinly sliced
Note: Some ingredients might be available at your local Asian Market or grocery store.
Make sure all ingredients are prepped before starting to cook.
The Recipe How-To
Now that you have all the ingredients ready, let’s move on to the exciting part – cooking! This dish has several components, but don’t let that intimidate you. As long as you follow the instructions, you will be rewarded with an aromatic and savory meal. Let’s break down the steps:
Step 1: Prep Work
Firstly, clean and dry the black cod. Then, place the cod in a bowl and sprinkle it with fresh ground black pepper. Next, grate about a teaspoon of fresh ginger and sprinkle it over the fish. Finally, add two tablespoons of rice wine to the bowl and toss everything together lightly.
Step 2: Preparing the Broth
Now, it’s time to create the base of this dish – the broth. In a large pot, combine two cups of low-sodium chicken broth, one tablespoon of soy sauce, two teaspoons of sugar, one tablespoon of oyster sauce, and the leftover marinade from step 1. Bring everything to a boil then reduce heat to low-medium heat and simmer for around 10 minutes.
Step 3: Steaming
Next, thinly slice one shallot and four garlic cloves. Add them along with six sliced shiitake mushrooms to the pot. Place in your steamer basket or tray (make sure there is space between each piece) and steam for around 10-15 minutes or until fully cooked.
Step 4: Noodles Time!
While we wait for everything to cook throughly, it’s time to prepare our noodles (or tuong bun tau)! Soak 100 grams of black shiitake mushrooms and six dried lily buds in hot water for five minutes until they are soft then slice thinly.
Next, place 240 grams of cellophane noodle (also known as bean thread noodle) into boiling water for five minutes until they are soft but not mushy. Drain and set aside.
Finally, chop up half a bunch of cilantro stems and three scallions or spring onions.
Step 5: Putting it All Together
We’re almost done! Now that all components are ready to go begin assembling your dish. Place your fully cooked fish in a deep serving dish then pour over the broth you made earlier.
Add shiitake mushrooms, cilantro stem,s sliced green onions/scallions in layers over the top.
Finally, add your cooked noodles on top and drizzle over any remaining broth/modifications according to your flavour preferences.
As soon as you take that first bite of this heavenly creation called ca hap tuong bun tau, you’ll know why all that prep work was worth it! Enjoy!
Substitutions and Variations
Are you in the mood to add some fun twists to this recipe? Let me give you some creative ideas!
If you can’t find black cod, try substituting it with some other sustainable white fish like Alaskan halibut or sea bass. It’s important to choose a fish that has firm flesh so it can stand up to steaming.
For a vegetarian version of this dish, swap out the fish with sliced tofu. You’ll want to marinate the tofu for at least an hour in the same sauce mixture used for the fish. And for extra flavor and texture, add some shiitake mushrooms and sliced bell peppers.
To bump up the umami flavor, consider adding abalone mushrooms or oyster mushrooms to your dish. These mushrooms are meaty and have a distinct savory taste that would be perfect here.
For more variety in your noodles, try using different types of cellophane noodles or bean thread noodles. Experiment with incorporating lily buds or black shiitake mushrooms into your noodles as well.
And if you’re feeling adventurous, incorporate some butternut squash into the mix by adding it to the steamer along with the fish. Not only will it add a pop of color, but its natural sweetness will pair perfectly with the saltiness of the soy sauce mixture.
The possibilities are endless with this recipe, so find your simple joy in exploring new flavors and ingredients!
Serving and Pairing
:
Once you have cooked your Ca Hap Tuong Bun Tau to perfection, it’s time to think about how you will serve and pair this delicious dish. The flavors of the black cod and noodles, combined with the aromatic spices, are sure to leave a lasting impression on your taste buds.
One great way to serve this dish is to place it in the centre of the table, accompanied by a bowl of fluffy steamed rice. This will allow your guests or family members to portion out their serve as they desire, and enjoy the dish at their own pace.
Looking for more side dishes that will pair well with your Ca Hap Tuong Bun Tau? Consider adding some steamed or stir-fried vegetables such as bok choy, broccoli or snow peas. These will provide a satisfying crunch and freshness that perfectly complements the savory flavors of the dish.
If you’re looking to heighten the indulgence factor even further, try pairing your black cod with some crisp white wine, such as a Chardonnay or Chenin Blanc. The acidity and fruit notes of these wines are an excellent complement to the earthy and savory flavors of this dish.
For non-alcoholic options, consider pairing your Ca Hap Tuong Bun Tau with an ice-cold can of soda or a refreshing glass of iced tea. These beverages provide a satisfying contrast to the flavors of the dish, allowing you to truly appreciate every bite.
Whatever serving and pairing options you choose for your Ca Hap Tuong Bun Tau, be sure to enjoy it slowly and savour every morsel – this dish is truly a simple joy that’s perfect for any occasion!
Make-Ahead, Storing and Reheating
Preparing a dish in advance is always a good idea especially when you are hosting a party or get-together. To save time for hectic nights, the Ca Hap Tuong Bun Tau dish can be made ahead of time easily. This versatile recipe can be prepared up to 2 days in advance and stored properly to maintain its freshness and flavors.
Once the fish is cooked, let it cool at room temperature and transfer it to an airtight container. Pour the sauce over the fish and make sure it is entirely covered with sauce. Store the fish in the refrigerator for up to two days, no longer to maintain its texture and flavor.
Reheating the dish is simple and easy even if your guests arrive unexpectedly. Place the container with the fish and sauce in a water bath on medium heat until heated thoroughly. You can cover it lightly with foil but make sure it doesn’t touch the fish.
The noodles can be prepared in advance too! If using bun tau, you can cook them ahead of time and rinse under cold running water to stop cooking. Toss them in sesame oil or vegetable oil; this will keep them from getting sticky or tangled. They can be kept fresh up to three days, covered with plastic wrap in the refrigerator.
To reheat noodles, place them in a bowl and pour boiling water over them until hot- It’s as simple as that! Drain excess water then use your chopsticks/bamboo strainer or hands to remove any tangled strands – you’re set to go!
This dish can also be frozen for later use but ensure that it’s stored correctly to prevent freezer burn. Thaw slowly overnight in your refrigerator before reheating! With these storage tips, making this dish ahead of time won’t take much effort on your part- resulting in another simple joy from the dish that leaves savory remnants of hungarian sausage pasta from Ley Kitchen or sweet goodness from Clara Ole’s products behind.
Tips for Perfect Results
To get the best result out of this recipe, I have some tips to share with you. Whether it’s your first time cooking or you’re a seasoned chef, these tips will help you achieve a perfect meal that will impress and delight your guests.
1. Choosing the Right Fish
The key to making delicious Ca Hap Tuong Bun Tau is to pick fresh cod fillets that have a firm texture, mild flavor, and are free of bones. You can use other types of fish if you prefer, but black cod is the best choice as it has a buttery and melt-in-your-mouth texture.
2. Handling the Noodles
Before soaking the cellophane noodles in hot water to soften them, make sure to rinse them under cold running water. This will help remove excess starch and prevent clumping during cooking.
3. Flavors and Seasoning
When seasoning the dish, take care not to overpower its delicate flavors. Use low-sodium chicken broth or water as a base for the broth and add soy sauce, oyster sauce, ginger, garlic clove, rice wine, sugar, fresh cilantro stems, and chopped scallions for a savory yet balanced taste.
4. Steaming Method
To steam the fish and noodles perfectly, make sure to wrap them tightly in foil or parchment paper with enough space for steam circulation. Place them in a steamer basket over a wok or large pot filled with boiling water and steam on high heat for about 15-20 minutes until cooked through.
5. Garnishing
When plating the dish, garnish it with fresh cilantro leaves, sliced scallions, thinly sliced shallots fried until golden brown for extra crunchiness or chopped lily buds (optional) for an added dimension of flavor.
Remember to follow these tips closely and enjoy the simple joy of sharing an amazing meal with friends and family!
Bottom Line
In conclusion, the Ca Hap Tuong Bun Tau recipe offers a delectable and fulfilling dining experience that will leave guests feeling satisfied and eager for more. With its savory blend of fresh herbs, succulent black cod, and tender noodles infused with rich chicken broth and soy sauce, this dish offers a combination of flavors that cater to various tastes. Moreover, the preparation process is straightforward, and ingredients are readily available from local stores or grocers. Whether you’re hosting a dinner party or craving a solo meal, this delicacy offers simple joy that will leave you both mentally and physically satisfied. So why not impress your guests or treat yourself to some classic Asian-inspired cuisine by giving this recipe a try? Whether at the Tiong Bahru Food Centre or in the comfort of your home, Ca Hap Tuong Bun Tau promises an unforgettable meal.
Ca Hap Tuong Bun Tau (Black Cod With Noodles) Recipe
Ingredients
- 35 dried lily buds, tied into knots
- 5 fresh black shiitake mushrooms or 5 dried black shiitake mushrooms
- 1 (1 ounce) package dried wood ear mushrooms, small black
- 1 ounce dried cellophane noodle
- 2 tablespoons vegetable oil
- 1 shallot, sliced
- 1 garlic clove, minced
- 1 teaspoon dried chili pepper flakes
- 1 teaspoon oyster sauce
- 1/2 teaspoon sugar
- 2 tablespoons soy sauce
- 1 teaspoon yellow bean paste
- 2/3 cup low sodium chicken broth
- 2 (6 ounce) fillets alaskan black cod, skin on
- ginger, 1 inch piece peeled slivered
- 1 tablespoon rice wine
- 1 scallion, cut into 2 inch pieces
- 5 fresh cilantro stems, cut into 2 inch pieces (garnish)
- fresh ground black pepper, to taste
Instructions
- Soak the lily buds, black mushrooms, wood-ear mushrooms, and noodles in hot water for 30 minutes. Drain and squeeze dry. Remove the tough knobs and stems from the mushrooms and slice into bite-size pieces.
- Cut the noodles into 10-inch lengths. Set them aside.
- Heat the oil in a pan over moderate heat. Add the shallots, garlic, and chile flakes and stir until fragrant, about 10 seconds. Add the sugar, soy sauce, and black mushrooms. Stir a few times, then add the chicken stock, wood ear mushrooms, and noodles.
- Quickly transfer the mushroom mixture to a deep casserole dish that will fit your steamer. Place the fish on top, and then sprinkle half of the ginger on top.
- Place the dish in a steamer rack. Fill a wok or steam pan with 3 inches of water. Steam the fish until it’s just done, about 5 to 7 minutes depending on the thickness. Remove from heat and garnish with the remaining ginger, scallion, cilantro, and black pepper, and serve immediately.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!