Ca Hap Tuong Bun Tau (Black Cod With Noodles)

Name: Ca Hap Tuong Bun Tau (Black Cod With Noodles)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Cut the noodles into 10-inch lengths. Set them aside.
3
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.
4
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.
5
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.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Ca Hap Tuong Bun Tau (Black Cod With Noodles) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!