Steamed fish on Tofu Recipe
- 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
- 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.
tofu, chinese black bean, rice wine, sesame oil, soy sauce, molasses, garlic, sugar, salmon, fresh ginger slivers, green onions
Taken from cookeatshare.com/recipes/steamed-fish-on-tofu-221 (may not work)