Chinese Steamed White Fish Fillet with Tofu (Cantonese Style)

Ingredients

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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