Chinese Steamed White Fish Fillet with Tofu (Cantonese Style) recipe
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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 ¾ pound white fish fillets 1 (16 ounce) package tofu, drained and cubed 1 cup green onion, finely chopped
Nutrition Info
- 279.5 caloriescarbohydrate: 12.6 gcholesterol: 51.2 mgfat: 14.1 gfiber: 1.5 gprotein: 27.3 gsaturatedFat: 2.1 gservingSize: -sodium: 800.5 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Chinese Steamed White Fish Fillet with Tofu (Cantonese Style)
Directions
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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.