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Cantonese Steamed Fish Fillet with Tofu

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PREP TIME
25 min
COOKING TIME
5 min
TOTAL TIME
30 min
SERVINGS
4 servings
Dinner Chinese
Cantonese Steamed Fish Fillet with Tofu
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
Instructions
1
Bring a substantial amount of water to the surface and heat it until it reaches boiling point in a large pot equipped with a steamer basket.
2
In a spacious container, combine the chile, garlic, ginger, and black bean sauce. Introduce dark and white soy sauces, vegetable oil, sugar, and white pepper into the mixture by stirring it thoroughly. In a small container, blend cornstarch with water to create a smooth paste. Incorporate the cornstarch mixture into the sauce, ensuring it is well combined.
3
Cut fish fillets into thin strips and add them to the bowl. Coat the fish evenly with the sauce, making sure they are fully immersed.
4
Once the water in the steamer has reached its boiling point, gently place the tofu cubes into a single layer within the basket. Steam the tofu for 2 minutes, covering it with a lid throughout the process.
5
Following this, carefully position the fish strips on top of the tofu cubes. Cover and steam for an additional 3 minutes.
6
Remove the steamed dish from the heat, garnish it with chopped green onion, and serve alongside a bed of steamed white rice accompanied by stir-fried or steamed Asian vegetables.