• 1Thai 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
  • Directions

  • Step 1

    Bring about 1 1/2 inches of water to boil in a pot fitted with a steamer basket.


  • Step 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.

  • Step 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.

  • Step 4

    Remove and garnish with chopped green onion. Serve with steamed white rice and stir-fried or steamed Asian vegetables.

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