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Chinese Steamed White Fish Fillet with Tofu (Cantonese Style)

By: Michelle Chen

"This looks like a lot of ingredients but you'll find it's really easy to do...and so beautiful and tasty at the same time!!! Serve this with steamed jasmine rice and stir-fried or steamed Asian veggies. An easy and healthy meal!"

Rate/Review | Read Reviews (4)

What to Drink?
	Beer

Prep Time:
25 Min

Cook Time:
5 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe 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

Bring about 1 1/2 inches of water to boil in a pot fitted with a steamer basket.
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.
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.
Remove and garnish with chopped green onion. Serve with steamed white rice and stir-fried or steamed Asian vegetables.