In the recipe here for striper, I enjoyed the lightness of the rice noodles; but, when I try this again, I plan to go much lighter on the pepper. (recipe by John Manikowski)
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.
- 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 shitake mushrooms
- 2 Tbsp. rice wine
- 2 Tbsp. Thai fish sauce (nam pla)
- 1 tsp. freshly ground black pepper
- 1 lemon, cut into wedges
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 shitakes. 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.