Ingredients
- 1 pkg soft or medium tofu
- 1 tbsp Chinese black bean & garlic sauce
- 1 tbsp shaoxing rice wine, dry sherry, or Sake
- 1 tbsp sesame oil
- 4 tsp soy sauce
- 1/2 tsp molasses (ok to skip if you don't have it)
- 1 tsp garlic minced
- 1/4 tsp sugar
- 1 lb skinned halibut, salmon, swordfish or seabass
- 1 tbsp peeled fresh ginger slivers
- 2 green onions, cut in 2 in long slivers
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Steamed fish on Tofu
Time: 20 minutes prep, 10 minutes cook
Servings: 4
Directions
- Drain tofu and place on flat surface. Dry with paper towels.
- In a medium bowl, combine black-bean garlic sauce, rice wine, sesame oil, soy, garlic, molasses, and sugar. Set aside.
- Pour 1-3 inches water into bottom of steamer. Place rack 1 inch or more above surface of water. Cover and bring to boil.
- Cut Tofu in half lengthwise. Then cut each half into rectangles about 1/2 inch thick. Lay tofu in single layer in 9-10 inch glass pie dish.
- Rinse fish, pat dry, and cut pieces about the same size as the tofu. Add fish to the bowl of marinade and mix to coat. Lay fish on tofu and spoon marinade on top. Sprinkle ginger over fish.
- Set pie dish on rack. Cover and steam for 7-8 minutes. (Fish will continue to cook after removed from heat).
- Turn off heat. Lift pie dish from steamer. Use a spatula to pry free if needed.
- Sprinkle with green onions.
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Summary
This is a great dish we adapted from a Sunset recipe. It's subtle not powerful, but if you've ever had a steamed fish in Hawaii (Ono, etc.) and loved it then this dish will make you smile. The black beans, garlic and ginger are pungent and tasty! It's also gorgeous. Perfect to serve to a health minded crowd who also loves great tasting food. If you have a large enough crowd, try making two pie dishes worth...one with Salmon and one with Halibut or Swordfish. Yum!
Reviews
March 11, 2008
Steaming in the Wok was really easy. Just loosely bunch some aluminum foil into a log shape and rest the pie dish on top of the foil and inch above the water. Then put a lid on the wok. Voila! That's how they do it in Asia.I've cooked/tasted this recipe!This is a variation1 person likes this review
