Source: Recipe from Chef Charles Phan
A fragrant broth is the base for steaming sea bass. The delicate flavor of the broth is infused into the fish, and the fish and mushrooms from the broth are served with rice.
20 dried lily buds
1⁄2 cup wood ear mushrooms
1 oz. glass noodles (Mung bean noodles)
6 dried shiitake mushrooms (11⁄2 in. diameter)
1⁄2 shallot, thinly sliced
2 tbsp. vegetable oil
2 tbsp. light soy sauce
1⁄2 cup water
1⁄2 tbsp. sugar
1⁄8 oz. gingerroot, julienned
10 oz. sea bass.
1. Soak lily buds, wood ears, glass noodles, and shiitake mushrooms in hot water for 1⁄2 hr. Rinse well and squeeze dry. Trim off hard knobs from wood ears, then cut into small pieces. Discard stems from shiitake mushrooms, then slice into 1⁄4 in. thick pieces.
2. In small sauce pan, heat oil. Add shallots and fry until golden brown, set aside. In small bowl, combine soy sauce, water, and sugar.
3. Arrange lily buds, wood ears, glass noodles, and shiitake mushrooms onto a deep serving dish. Place sea bass on top of the noodles. Pour oil, shallot, and soy mixture over fish, then sprinkle filet with salt, pepper, and gingerroot.
4. In a steamer add at least 2 in. of hot water. Bring water to boil, then place the serving dish into steamer. Steam fish over high heat for about 25 min., just until it is cooked through. Do not open steamer to check doneness, but make sure that the water in the wok does not boil away. Serve with rice.