The aroma of the wood ear when fresh and when steamed was really nice, almost sweet. The texture was soft to touch but was actually not as flexible as it looks.
The recipe itself was simple with the classic asian flavours of a sesame oil and soy with the beautiful white fish topped with ginger and spring onion. I served with soba noodles as i haven't yet found quinoa noodles to buy. The fungus was steamed at the end along with a bunch of chinese greens.
It was delicious. The fungus had a mild taste that complimented the dish well, its texture was a bit strange, kind of 'squeaky'! Amazingly my daughter loved it, we had to share some of our fungus as she polished her (meagre) serving off so quick :)
how yummy! And is that coriander I spy?
ReplyDeleteI love those mushrooms!
ReplyDeleteJanella has many interesting and healthy recipes, this sounds delicious!
ReplyDeleteThis looks so interesting. I haven't ever seen this mushroom before. The flavors I'm sure were wonderful.
ReplyDeleteHi from California. My name is Mario and I wanted to say thanks for adding me as a friend on FoodBuzz. I also wanted to visit your blog. Wow! It has the great feeling of a garden and kitchen delights. Good job. And incredible mushrooms. I also write a blog. Mine is about realationships told thru the story of food and relationships. Please visit. If you like the writing, please consider following. Thanks
ReplyDeletehttp://mangiawithmario.blogspot.com
Hehe yes the texture is unusual isn't it! It's quite nice in vegetarian dumplings as it gives it a little crunch too :)
ReplyDeleteI love Asian flavors so I suspect I would love this dish!
ReplyDeleteI love the whole concept of this dish. I love Asian flavors and I am certain this would be added to my favorite dishes. Blessings, Catherine
ReplyDeleteI love the whole concept of this dish. I adore Asian style food so therefore I am certain that this dish would be a favorite. Blessings, Catherine
ReplyDeleteI've never had blue eye cod before... it looks delicious.
ReplyDelete