Steamed Tofu And Fish

• Sauce
• 1/2 cup vegetable broth
• 2 tablespoons mirin (rice wine, or sub dry sherry)
• 1 teaspoon ground green tea leaves
• 1 teaspoon cornstarch
• Tofu and Fish
• 3 dried black mushrooms
• 0.5 (16 ounce) package soft tofu, drained
• 1 lb firm white fish fillet, cut into 4 equal parts (cod or halibut)
• 1/4 cup sliced bamboo shoot
• 2 teaspoons minced ginger
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 3 baby bok choy, cut into quarters

1. For Sauce: While fish is steaming, combine sauce ingredients in a small saucepan. Bring to boil over medium-high heat and cook, stirring until sauce thickens slightly.
2. Fish: In a bowl, soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Discard stems and cut each cap into 3 slices.
3. Prepare a stir-fry pan for steaming.
4. Cut tofu into 4 pieces and place in a heatproof dish.
5. Arrange fish, mushrooms, and bamboo shoots over tofu. Sprinkle with ginger, salt and pepper.
6. Arrange bok choy around outside of fish.
7. Place dish in stir-fry pan, cover and steam over high heat until fish turns opaque and just begins to flake, about 7 minutes.
8. Pour sauce over steamed fish and serve.

sauce, vegetable broth, rice wine, ground green tea leaves, cornstarch, black mushrooms, fillet, bamboo shoot, ginger, salt, white pepper, choy

Taken from www.food.com/recipe/steamed-tofu-and-fish-283549 (may not work)