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Steamed Fish With Bean Curd

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  Bean curd 1⁄2 Pound
  Bean sauce 2 Tablespoon
  Dry sherry 1 Tablespoon
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Fish fillets 1 Pound (Rockfish)
  Ginger slices 2 (Quarter Sized)
  Green onion 1
  Salad oil 2 Tablespoon
  Coriander sprig 3

Place bean curd in a colander and let drain for 15 minutes.
Cut in 1-inch cubes, then place between paper towels and gently press out excess water.
Combine bean sauce, sherry, sugar, and salt.
Rub 1 tablespoon of the mixture on all sides of the fish.
Place fish in a single layer in a shallow heatproof bowl.
Place ginger on fish.
Scatter bean curd on top of fish, then drizzle over remaining bean sauce mixture.
Cut onion in 1 1/2 inch lengths, then slice lengthwise in thin shreds; reserve.
To cook, drape wax paper over top of bowl.
Place bowl on rack in steamer.
Cover and steam over boiling water until fish flakes when prodded in thickest part with a fork (about 8 to 10 minutes).
While fish is steaming, heat oil in a small pan until hot but not smoking.
Remove bowl with fish from steamer and discard ginger.
Sprinkle onion and coriander over fish.
Pour hot oil slowly over fish (it will splatter when it hits the cooking juices) and serve at once.

Recipe Summary

Side Dish

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