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Chinese Steamed White Fish Fillet with Tofu

 

Total Time: 30 min (Prep 25 min; Cook 5 min)

Yield: 4 servings

 

Ingredients

 

1 Thai chile, chopped

2 cloves garlic, chopped

1 (1/2 inch) piece fresh ginger, minced

1 tablespoon black bean sauce

 

2 tablespoons dark soy sauce

2 tablespoons white soy sauce

1 tablespoon vegetable oil

1 tablespoon white sugar

1 pinch white pepper

1 tablespoon cornstarch

1 tablespoon cold water

3/4 pound white fish fillets

 

1 (16 ounce) package tofu, drained and cubed

1 cup green onion, finely chopped

 

Directions

Chinese Steamed White Fish Fillet with Tofu

 

1.Bring about 1 1/2 inches of water to boil in a pot fitted with a steamer basket.

 

2.In a large bowl, stir together the chile, garlic, ginger, and black bean sauce. Stir in dark and white soy sauces, vegetable oil, sugar, and white pepper. In a small cup, mix together the cornstarch and water. Stir into the sauce. Cut fish fillets into thin strips, add to bowl, and coat well.

 

3.When water in steamer has reached a boil, carefully place the tofu cubes in a single layer in the basket, and steam, covered, for 2 minutes. Place the fish strips on top of the tofu; cover and steam for another 3 minutes.

 

4.Remove and garnish with chopped green onion. Serve with steamed white rice and stir-fried or steamed Asian vegetables.