Steamed Tofu and Fish

Recipe by WI Cheesehead
READY IN: 22mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • Sauce
  • 12
  • 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
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DIRECTIONS

  • 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.
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