Skip to main content
logo
Food Advertising by

Fish fillet steamed with Tofu ~ 豆腐蒸鱼片


The mild taste but firm  texture of the Grouper fish blends well with the bland silken tofu and black bean sauce.   A simple and quick to prepare dish which goes very well with white rice or just plain white porridge.








Fish fillet steamed with Tofu  ~  豆腐蒸鱼片

Ingredients

  • 200 gm Grouper fish fillet
  • 1 box silken tofu
  • 1.1/2 Tbsp fermented whole black beans/tau cheong
  • 1/2 tsp sugar
  • 2 tsp cornflour
  • a small piece of ginger, chopped
  • pinch of seasalt
  • pepper
  • olive oil
  • spring onions to garnish
Method
  1. Marinate the fish fillet with some seasalt and sugar, set aside.
  2. Slice up the silken tofu into 10 pieces and place on a dish.
  3. Place the seasoned fish fillet on top of the tofu.
  4. Sprinkle on some chopped ginger.
  5. Mix the black beans with sugar, cornflour and 2 Tbsp of water.
  6. Pour the mixture over the fish fillet.
  7. Steam on rapidly boiling water for 6 mins.
  8. Fine tune to taste, garnish with some chopped spring onions, a dash of pepper and drizzle over some olive oil.
  9. Serve immediately.



Comments

  1. Light yet packed full of flavour...exactly what I would love for my dinner.

    ReplyDelete
  2. Very comfortable dish. Definitely can eat with extra rice!

    ReplyDelete
  3. I have a feeling this is a very delicious dish! Looks so good!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Braised Pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇

Not only is this Braised Pork ribs with mushroom  a homey dish, it's also very easy to prepare.  There are also three ways of cooking this delicious dish.  You can cook this in a pressure cooker if you're pressed for time, or in a slow-cooker or traditionally, simmering it in a good old fashioned, Wok!



Braised pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇
Ingredients

450 gm spare ribs12 Shitake mushrooms, soaked and stemmed 6 slices of ginger1/2 teaspoon black peppercorns, crushed1/4 teaspoon dark soya sauce1/4 tsp  chicken granules (optional)2.1/2 cups water, or morelight soya sauce, sugar and salt to tasteMethod In a wok shallow fry the ginger with some oil, then add in the mushrooms and stir-fry.Add in the spare ribs, stir-fry on high heat for about 5 mins. then add in  and some water.  Add in the sauces, crushed black peppercorns, chicken granules, lower the heat and cook till the ribs are tender.Fine tune to desired taste.Serve.