Steamed Tofu and Fish

"From Food Network- Yan."
photo by Halcyon Eve photo by Halcyon Eve
photo by Halcyon Eve
Ready In:


  • Sauce

  • 12 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)
  • 14 cup sliced bamboo shoot
  • 2 teaspoons minced ginger
  • 12 teaspoon salt
  • 14 teaspoon white pepper
  • 3 baby bok choy, cut into quarters


  • 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.
  • 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.
  • Prepare a stir-fry pan for steaming.
  • Cut tofu into 4 pieces and place in a heatproof dish.
  • Arrange fish, mushrooms, and bamboo shoots over tofu. Sprinkle with ginger, salt and pepper.
  • Arrange bok choy around outside of fish.
  • Place dish in stir-fry pan, cover and steam over high heat until fish turns opaque and just begins to flake, about 7 minutes.
  • Pour sauce over steamed fish and serve.

Questions & Replies

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  1. I'm afraid we really didn't like this at all. I was surprised--we love Asian food, and I cook it fairly often. But somehow the flavors just didn't come together right, and the texture of the steamed fish was really, really peculiar. I've never steamed fish before, and so I don't know if it came out right or not--maybe the fish was too thick or I cooked it too long, I just don't know. So I'm not rating the recipe in order to give it the benefit of the doubt. DH didn't like this at all, and neither did DS. I didn't like the fish or bok choy, but I did like the sauce on the kinugoshi with the ginger and bamboo shoots and mushrooms (I used fresh shiitake instead of dried--personal preference). I used Stash green iced tea powder, which is a ground green tea (not instant tea) that comes in packets of about 1 tsp. I might make just that part of the recipe again, but I don't really see myself cooking fish this way again. Thanks for posting anyway, WI Cheesehead! Made for Comfort Cafe January 2009.


I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?
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