35 dried lily buds, each tied into a knot
6 small dried black mushrooms
1 ounce dried wood-ear mushrooms, preferably the small black variety (optional)
1 ounce dried cellophane noodles
2 tablespoons vegetable oil
1 shallot, sliced
1 clove garlic, minced
1/2 teaspoon dried chili flakes
1/2 teaspoon sugar
2 tablespoons of soy sauce
2/3 cup fresh Chicken stock or store bought low-sodium chicken broth
2 (6-ounce) skinless cod fillets
1 (2-inch) piece of ginger, peeled and cut into slivers
1 scallion, cut into 2-inch slivers
5 sprigs cilantro, cut into 2-inch pieces
Freshly ground black pepper

This dish is as delicious as it sounds. The soy-infused broth, seasoned with ginger, brings out the delicate flavors of the fish. In Chinese cookery, dried ingredients are prized for certain flavors and textures, as well as for the medicinal qualities that fresh foods don't have. In this dish, the kim cham (lily buds) add delightful chewiness and are said to be a mild pain reliever. The traditional way of preparing this dish is in a steamer, but you can also cook it in a pan. Just prepare the aromatics and noodles, then add the fish toward the end so it doesn't overcook.

1. Soak the lily buds, black mushrooms, wood-ear mushrooms, if using, and noodles in hot water for 30 minutes. Drain and squeeze dry. Remove the tough knobs and stems from the mushrooms and slice into bite-sized pieces. Cur the noodles into 10-inch lengths. Set aside.

2. Heat the oil in a pan over moderate heat. Add the shallot, garlic and chili flakes and stir until fragrant, about 10 seconds. Add the sugar, soy sauce, and black mushrooms. Stir a few times, then add the stock, wood-ear mushrooms and noodles. Quickly transfer the mixture to a deep casserole that will fit inside your steamer. Place the fish fillets on top, then sprinkle half of the ginger on the fish.

3. Place the casserole on the steamer rack. Fill a wok or steamer pan with 3 inches of water. Cover and steam over high heat until the fish is just done, about 15 minutes. Remove from the heat and garnish with the remaining ginger, the scallion, cilantro and black pepper. Serve immediately.

Source: Pleasures of the Vietnamese Table © Mai Pham, 2001
Visit Mai Pham's website at: www.lemongrassrestaurant.com