Dijon Striper on Cabbage - John Lassandro

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8 ounces striped bass
4 ounces rice noodles
1 1/2 Tbsp. canola or vegetable oil
1 Tbsp. Asian sesame oil
2 Tbsp. sesame seeds
2 cups snow peas, cut into thirds
1 cup diced fresh ****ake mushrooms
2 Tbsp. rice wine
2 Tbsp. Thai fish sauce (nam pla)
1 tsp. freshly ground black pepper
1 lemon, cut into wedges

Bring 3 qts. water to a boil in a large pot. Place a colander or strainer over the top, place the fish inside, cover, and steam for 8-10 minutes, until the fish is firm and white. Remove the colander, let the fish cool, and flake into small pieces, discarding the bones. Set aside.

Lower the rice noodles into the boiling water boil for 3 minutes and transfer to a colander. Run hot water over the noodles and toss with 1 Tbsp. of the canola oil to keep from sticking together. Set aside. (the very thin variety of noodles require only a warm soaking for 20 minutes instead.)

Heat the sesame oil and the remaining 1/2 Tbsp. canola oil in a wok over high heat. Add the sesame seeds & toast for about 1 minute. Add the snow peas and ****akes. Toss with the sesame mixture. Sauté for 3-4 minutes. Add the rice wine, fish sauce, and pepper. Stir and sauté about 2 minutes. Add the fish pieces and noodles and toss together for about 1 minute, making sure the noodles and vegetables combine thoroughly.

Transfer to warm plates and squeeze fresh lemon juice over each serving. Serve with additional lemon wedges. Serves 4.
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