Steamed Fish and Tofu

    25 minutes

    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.

    2 people made this

    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.

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