Skip to main content

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.



Labels:

Comments

  1. Angie's RecipesJuly 7, 2016 at 5:21 PM

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

    ReplyDelete
  2. ann lowJuly 7, 2016 at 10:36 PM

    Very comfortable dish. Definitely can eat with extra rice!

    ReplyDelete
  3. MedejaJuly 11, 2016 at 6:20 PM

    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

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more

Choc-chip raisin tea bread

This choc-chip tea bread is not too sweet and is suitable for tea as the name suggests.  Added in some orange rind for more flavour, not forgetting the walnuts that made it nutty .... munch, munch!
21 comments
Read on for the Recipe

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried  using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower.   Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple.  Well, the consolation is that the colour is natural.   Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm)  14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...
44 comments
Read more