Steamed Sea Bass with Tiger Lilies

By Khai Duong, Executive Chef, Ana Mandara

Serves 1

4 ounces sea bass filets
1 ounce cellophane noodles
1 tablespoon fish sauce
1 tablespoon red miso
2 tomatoes, small slices
6 strands dried tiger lily blossoms
4 Thai basil leaves
2 oyster mushrooms
1 white scallion, thinly sliced
1 ½ inch piece ginger, peeled, thinly sliced and cut into sticks
1 pinch black pepper
1 small fresh chili, thinly sliced
cilantro sprigs for garnish

1. In a small bowl, cover the lily buds with hot water and soak until soft, about 10 minutes. Rinse well and squeeze dry. Cut the hard knobs off the ends of the buds and tie the buds in single knots.

2. In a small bowl, soak the cellophane noodles in cold water until pliable, about 3 minutes. Drain and set aside.

3. Put the fish on a round plate that fits onto the rack of a steamer. Rub the fish with miso, fish sauce, sprinkle with black pepper. Cover and surround the fish with the lily buds, mushrooms, ginger, scallions, basil, tomatoes, chilies. Then, place the cellophane noodles on top. Bring the water in the steamer to a boil then put the plate into the steamer and cover over high heat and steam the fish for about 10 to 12 minutes, until just cooked through. Remove the fish from steamer and garnish with cilantro sprigs on top.