Vietnamese Stuffed Steamed Fish | Saveur

Name: Vietnamese Stuffed Steamed Fish | Saveur
Ingredients: 4 Chinese dried black mushrooms; 1 oz. cellophane noodles; 2 scallions, trimmed and cut crosswise into thirds; 1 (2-lb.) whole white-fleshed fish such as striped bass or red snapper, cleaned and scaled; Coarse salt; 2 Tbsp. vegetable oil; 2 Tbsp. finely chopped yellow onions; 1 (1/2") piece ginger, peeled and minced; 1 ⁄ 4 lb. ground pork; 2 Tbsp. nu'ó'c ma´m (Vietnamese fish sauce); Freshly ground black pepper; 1 tomato, cored and cut into 3 wedges; 4-6 sprigs cilantro

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The cook who gave us this recipe rubbed salt into the fish to remove any remaining scales and other impurities—and because doing so, she said, returns a bit of the sea to the fish.

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Ingredients

4 Chinese dried black mushrooms
1 oz. cellophane noodles
2 scallions, trimmed and cut crosswise into thirds
1 (2-lb.) whole white-fleshed fish such as striped bass or red snapper, cleaned and scaled
Coarse salt
2 Tbsp. vegetable oil
2 Tbsp. finely chopped yellow onions
1 (1/2") piece ginger, peeled and minced
<sup>1</sup>⁄<sub>4</sub> lb. ground pork
2 Tbsp. nu'ó'c ma´m (Vietnamese fish sauce)
Freshly ground black pepper
1 tomato, cored and cut into 3 wedges
4-6 sprigs cilantro