Layering white mushrooms, tilapia, glass noodles, and an umami-rich sauce in a single pan and steaming it all together creates an infusion of flavor.
1 1/2 ounces cellophane noodles
1 tablespoon white miso
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 1/2 teaspoons sugar
1/2 cup chicken stock or low-sodium broth
6 ounces large white mushrooms, thinly sliced
1 1/2 pounds tilapia or snapper fillets
1 scallion, julienned
3 cilantro sprigs
3 tablespoons canola oil
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.
