Clay-pot glass noodles with mushroom & fish

Famous for its aromatic fragrance and fresh flavours, clay-pot glass noodle is a beloved Thai-Chinese dish.

The glass noodle is baked in a claypot with abundant fresh herbs, seasoned to perfection and served with fish, shrimp or even lobster. There is a complete balance of flavours without any one flavour outranking the other and that is why it is such a comfortable dish to indulge in.

While this may look like a complex dish to make, it actually comes together very easily especially in this recipe.

This is a great dish to serve on its own with spicy seafood sauce on the side. For kids, it is an easy meal because everything in here is so soft to chew and mild in flavours as well.

So if I have gotten you drooling, let’s hop into the kitchen (my favourite place to be) …

Ingredients: (Serves 2-4)

  • 2 tbsp oil
  • 2 coriander roots (pounded)
  • 2-3 celery leaves (chopped into 2 inches)
  • 2 inch ginger (cut into discs)
  • 5-7 cloves garlic (cut into halves)
  • 2 shallots (finely chopped)
  • 1 tsp sugar
  • 3 tbsp soya sauce
  • 1/2 tbsp dark soya sauce
  • 3 tbsp oyster sauce
  • few drops of sesame oil
  • 6-7 white firm fish, small fillets (I used red snapper)
  • 4 shitake mushroom (sliced)
  • 1/4 tsp black pepper powder
  • 2 packets of glass noodles (40gms/pkt)
  • 2 cups stock or water

Method:

  1. Heat a little oil in a saucepan, sauté the mushrooms until colour changes to yellow. Remove from the pan and set aside.
  2. In the same pan, place the slices of fish and cook on both sides. Remove from the pan and set aside.
  3. Add 1 tablespoon of oil into the heated pan. Add in the coriander roots, celery leaves and ginger. Sweat these for 2 minutes. Here is when there is an outburst of fresh aroma from the herbs.
  4. Pour in the stock and bring to a boil.
  5. In the meantime, in a small bowl mix together sugar, light & dark soy sauce, oyster sauce, sesame oil and black pepper powder. Mix well to dilute the sugar. Add this to the boiling water in the pan.
  6. Quickly followed by the noodles (the noodles are added straight out of the packet, without any pre-soaking in warm water. This method allows the noodles to soak up all the flavours & nutrients infused into the stock). Cover lid. Check only to see that it’s not too dry. Cook until completely soft and almost all the liquid have been soaked up.
  7. Add the cooked fish & mushroom into the pan. Cover these under some noodles so they absorb some flavours as well. Cover lid for another 2 minutes.
  8. Add chopped coriander.
  9. Give one last gentle mix then arrange the noodles at the bottom of your serving bowl, topped with mushrooms and fish. Serve hot!

Enjoy!!!

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