Steamed Fish with Mushrooms and Noodles
Steamed Fish with Mushrooms and Noodles is a dairy free and pescatarian recipe with 4 servings. This main course has 434 calories, 38g of protein, and 13g of fat per serving. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have canolan oil, miso, soy sauce, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
In a small bowl, cover the cellophane noodles with hot water and let stand until softened, about 5 minutes.
Drain and cut into 4-inch lengths.
In another small bowl, whisk the miso, oyster sauce, soy sauce, sugar and stock.
Scatter the mushrooms in a deep-dish pie plate and set the fish on top. Mound the noodles over the fish and drizzle the sauce on top. Set the pie plate in a steamer basket or a deep skillet large enough to hold it.
Add 1 inch of water to the steamer or skillet and bring to a boil. Cover and steam until the fish is cooked through, about 15 minutes.
Transfer the plate to a trivet and scatter with the scallion and cilantro.
Heat the canola oil in a small saucepan until very hot.
Drizzle the hot oil over the noodles and fish and serve right away.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Alsace Willm Pinot Gris Reserve. It has 4.4 out of 5 stars and a bottle costs about 16 dollars.
Alsace Willm Pinot Gris Reserve
An intense golden color with hints of ocher, the wine has a nose of ripe fruit, quince. In the mouth the attack is both supple and full, with notes of honey and spices. The final perfectly balances sugar and acidity.Pair this wine alongside pan-fried foie gras, grilled or roasted white meats (pork, veal), rabbit, poultry in cream sauce, smoked fish, mushroom dishes such as risotto.