CANH BUN TAU (FISH AND CELLOPHANE NOODLE SOUP)
Make and share this Canh Bun Tau (Fish and Cellophane Noodle Soup) recipe from Food.com.
Provided by Recipe Junkie
Categories Halibut
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Chop fish coarsely and cover with ginger, salt and pepper.
- Set aside.
- Heat oils in large saucepan and fry garlic and onions until light brown, then add turmeric, basil, and shrimp paste.
- Add water, lemon juice, nuoc mam (fish sauce) and bring to a boil.
- Add fish and cook for 4 minutes.
- Add noodles and serve in individual bowls with chopped spring onions.
Nutrition Facts : Calories 200.4, Fat 11.1, SaturatedFat 1.6, Cholesterol 38.1, Sodium 1050.8, Carbohydrate 14, Fiber 0.9, Sugar 1.6, Protein 11.5
CA HAP TUONG BUN TAU (BLACK COD WITH NOODLES)
Make and share this Ca Hap Tuong Bun Tau (Black Cod With Noodles) recipe from Food.com.
Provided by Member 610488
Categories Vietnamese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 217.3, Fat 7.9, SaturatedFat 1.1, Cholesterol 38.4, Sodium 797.1, Carbohydrate 17.2, Fiber 1.8, Sugar 1.6, Protein 19.3
BAKED BLACK COD
This is a Japanese dish with a Spanish twist, that is so good and really special if served with Roasted Sweet and Sour Onions. Adapted from Bon Appetit!
Provided by Sharon123
Categories Bass
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Using a sharp knife, make 3 1/4" deep, 2 1/2" long diagonal cuts in skin of each fish fillet. Arrange fillets in a single layer, skin side up, in a 15"x10"x2" glass baking dish. Pour sherry and 1/4 cup olive oil over fish; sprinkle with pepper. Cover and refrigerate at least 4 hours and up to 6 hours, turning every so often.
- Preheat oven to 425*F. Combine butter and garlic in a heavy medium saucepan. Cook over medium heat till butter melts and garlic begins to brown, about 12 minutes, stirring occaionally. Discard garlic cloves. Add panko to butter(mix will bubble); cook till golden brown, about 3 minutes. Add the lemon juice; remove from heat. Stir in smoked paprika. Season sauce to taste with salt and pepper. Cover to keep warm while preparing fish.
- Remove fish from marinade and drain. Sprinkle fish with coarse salt. Heat remaining 1 tbls. oil in a large ovenproof skillet over medium high heat. Add the fish, skin side down, and cook until lightly browned, about 1 minute. Turn fillets over; place skillet in the oven and roast until fish is just opaque in center, about 2 minutes.
- If serving with Roasted Sweet and Sour Onions, spoon the onions into the center of 6 plates. Top each serving with 1 fish fillet. Spoon sauce over and serve. Enjoy!
Nutrition Facts : Calories 551, Fat 43.5, SaturatedFat 21.3, Cholesterol 155.1, Sodium 131.2, Carbohydrate 5, Fiber 0.7, Sugar 0.7, Protein 31.7
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