5 fresh black shiitake mushrooms or 5 dried black shiitake mushrooms
1(1 ounce) packagedried wood ear mushrooms, small black
1 ouncedried cellophane noodle
2 tablespoonsvegetable oil
1 shallot, sliced
1 garlic clove, minced
1 teaspoondried chili pepper flakes
1 teaspoonoyster sauce
1/2teaspoonsugar
2 tablespoonssoy sauce
1 teaspoonyellow bean paste
2/3cuplow sodium chicken broth
2(6 ounce)fillets alaskan black cod, skin on
ginger, 1 inch piece peeled slivered
1 tablespoonrice wine
1 scallion, cut into 2 inch pieces
5 fresh cilantro stems, cut into 2 inch pieces (garnish)
fresh ground black pepper, to taste
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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.