Ingredients Jump to Instructions ↓

  1. 1 Thai chile, chopped

  2. 2 cloves garlic, chopped

  3. 1 (1/2 inch) piece fresh ginger, minced

  4. 1 tablespoon black bean sauce

  5. 2 tablespoons dark soy sauce

  6. 2 tablespoons white soy sauce

  7. 1 tablespoon vegetable oil

  8. 1 tablespoon white sugar

  9. 1 pinch white pepper

  10. 1 tablespoon cornstarch

  11. 1 tablespoon cold water

  12. 3/4 pound white fish fillets

  13. 1 (16 ounce) package tofu, drained and cubed

  14. 1 cup green onion, finely chopped

Instructions Jump to Ingredients ↑

  1. 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.


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