Steamed Fish and Tofu

Steamed Fish and Tofu


1 person made this

This is an easy Chinese main or side dish that steams tofu with fish then creates a chilli sauce that is poured over the top to serve.


Serves: 2 

  • 400g firm tofu
  • salt, to taste
  • 50g fish fillet, sliced
  • salt, to taste
  • 1/2 teaspoon cornflour
  • 1 teaspoon egg white
  • 2 tablespoons chicken stock
  • 1/4 teaspoon finely diced green chilli
  • 1/4 teaspoon finely diced red chilli
  • 1 pinch salt, to taste
  • 1 pinch white pepper, to taste
  • 1/4 spring onion, finely sliced
  • coriander leaves, to garnish

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Put the block of tofu in a heat-proof dish and poke 12 holes into the tofu using a chopstick. Sprinkle a little salt into each hole. Steam for 2 minutes over high heat. Remove.
  2. Combine the fish with salt, cornflour and egg white; stir gently. Lay the fish on top of the steamed tofu and return to the steamer. Steam for 2 minutes. Remove.
  3. Heat the chicken stock in a wok. Add the green and red chilli then season with salt. Cook until the sauce has thickened. Drizzle the sauce over the fish-tofu dish.
  4. Sprinkle the dish with white pepper and spring onion. Heat 1 teaspoon oil until hot then drizzle over the spring onion. Garnish with coriander and serve.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate