Chinese Steamed White Fish Fillet with Tofu (Cantonese Style)

Name: Chinese Steamed White Fish Fillet with Tofu (Cantonese Style)
Total time: 30
Yield: 4
Ingredients: 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; 0.75 pound white fish fillets; 1 (16 ounce) package tofu, drained and cubed; 1 cup green onion, finely chopped

Recipe by Michelle Chen from allrecipes.com

Dinner 30 Mins.

Ingredients

4 servings

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1 Thai chile, chopped
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2 cloves garlic, chopped
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1 (1/2 inch) piece fresh ginger, minced
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1 tablespoon black bean sauce
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2 tablespoons dark soy sauce
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2 tablespoons white soy sauce
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1 tablespoon vegetable oil

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1 tablespoon white sugar
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1 pinch white pepper
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1 tablespoon cornstarch
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1 tablespoon cold water
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0.75 pound white fish fillets
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1 (16 ounce) package tofu, drained and cubed
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1 cup green onion, finely chopped

Instructions

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.