Chinese Steamed White Fish Fillet with Tofu (Cantonese Style)

Recipe View 5 mins Prepare the Steamer: Fill a pot with about 1 1/2 inches of water. Place a steamer basket inside, ensuring the water level is below the basket. Bring the water to a rolling boil. (5 minutes)

Recipe View 0 mins Make the Sauce: In a large bowl, combine the chopped Thai chile, minced garlic, minced ginger, and black bean sauce. Stir in the dark soy sauce, light soy sauce, vegetable oil, sugar, and white pepper. In a small cup, whisk together the cornstarch and cold water until smooth. Add this cornstarch slurry to the sauce mixture and stir well.

Recipe View 0 mins Prepare the Fish: Cut the white fish fillets into thin strips. Add the fish strips to the bowl with the sauce, tossing gently to ensure they are evenly coated.

Recipe View 2 mins Steam the Tofu: Once the water in the steamer is boiling, carefully arrange the cubed tofu in a single layer in the steamer basket. Cover the pot and steam the tofu for 2 minutes.

Recipe View 3 mins Steam the Fish: After the tofu has steamed for 2 minutes, carefully place the fish strips on top of the tofu in the steamer basket. Cover the pot again and steam for an additional 3 minutes, or until the fish is cooked through and flakes easily.

Recipe View 0 mins Garnish and Serve: Remove the steamer basket from the pot. Transfer the steamed fish and tofu to a serving platter. Garnish generously with the thinly sliced green onion. Serve immediately with steamed jasmine rice and your choice of stir-fried or steamed Asian vegetables.