Chop fish fillet and mash with tofu. Mix thoroughly with all other ingredients.
Using a Chinese soup spoon, gently mould the tofu into oval shapes.
Steam tofu for about 5 minutes. Remove from steamer and reserve the steaming liquid for the sauce.
Coat tofu with flour. You may want to wait for it to cool down a little.
Heat oil and deep fry tofu till golden brown. Turn gently to avoid breaking. Drain and place on a serving plate.
Heat steaming water and add mixed vegetables, abalone sauce and sesame oil to stock. Cook till vegetables are soft and add cornstarch to thicken sauce.
Drizzle sauce over tofu and serve hot.
Tip
If you can't find premium abalone sauce, oyster sauce is a good substitute.