Chinese Steamed White Fish Fillet with Tofu (Cantonese Style)
Ingredients30 m servings 280 cals
- 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.
Per Serving: 280 calories; 14.1 g fat; 12.6 g carbohydrates; 27.3 g protein; 51 mg cholesterol; 801 mg sodium. Full nutrition
ReviewsRead all reviews 4
Excellent and easy for a very novice cook. I added some Sesame Oil to the black bean sauce for extra oriental zest.
The ingredient list was a bit daunting, but we just jumped right in and WOW was this wonderful. I followed the recipe to the letter and the result was amazing!
The marinate/sauce was really really good but I didn't much care for the texture of the steamed fish, and the tofu was just blah. Will try it again with baked fish and will omit the tofu altoget...