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Vietnamese Stuffed Steamed Fish

By Saveur


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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

11/2" 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

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