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CHINESE STEAMED WHITE FISH FILLET
  • 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
    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.

     
     

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