Steamed Tofu And Fish Recipes

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CHINESE STEAMED WHITE FISH FILLET WITH TOFU (CANTONESE STYLE)



Chinese Steamed White Fish Fillet with Tofu (Cantonese Style) image

This looks like a lot of ingredients but you'll find it's really easy to do...and so beautiful and tasty at the same time!!! Serve this with steamed jasmine rice and stir-fried or steamed Asian veggies. An easy and healthy meal!

Provided by Michelle Chen

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 14

1 Thai chile, chopped
2 cloves garlic, chopped
1 (1/2 inch) piece fresh ginger, minced
1 tablespoon black bean sauce
2 tablespoons dark soy sauce
2 tablespoons white soy sauce
1 tablespoon vegetable oil
1 tablespoon white sugar
1 pinch white pepper
1 tablespoon cornstarch
1 tablespoon cold water
¾ pound white fish fillets
1 (16 ounce) package tofu, drained and cubed
1 cup green onion, finely chopped

Steps:

  • Bring about 1 1/2 inches of water to boil in a pot fitted with a steamer basket.
  • In a large bowl, stir together the chile, garlic, ginger, and black bean sauce. Stir in dark and white soy sauces, vegetable oil, sugar, and white pepper. In a small cup, mix together the cornstarch and water. Stir into the sauce. Cut fish fillets into thin strips, add to bowl, and coat well.
  • When water in steamer has reached a boil, carefully place the tofu cubes in a single layer in the basket, and steam, covered, for 2 minutes. Place the fish strips on top of the tofu; cover and steam for another 3 minutes.
  • Remove and garnish with chopped green onion. Serve with steamed white rice and stir-fried or steamed Asian vegetables.

Nutrition Facts : Calories 279.5 calories, Carbohydrate 12.6 g, Cholesterol 51.2 mg, Fat 14.1 g, Fiber 1.5 g, Protein 27.3 g, SaturatedFat 2.1 g, Sodium 800.5 mg, Sugar 5.1 g

SIMPLEST STEAMED FISH



Simplest Steamed Fish image

If you have forgotten how delicious a great fillet of fish can be, try this: Steam it, with nothing on it. Drizzle it with olive oil and lemon juice. Sprinkle it with coarse salt. Eat.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 10m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds cod or other fillet, in two pieces, or 1 large halibut steak
2 tablespoons extra virgin olive oil
Juice of 1/2 lemon
Coarse salt to taste

Steps:

  • Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)
  • Remove the fish to a warm platter and drizzle with olive oil and lemon juice. Cut into serving portions, sprinkle with coarse salt and serve.

Nutrition Facts : @context http, Calories 217, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 0 grams

STEAMED TOFU AND FISH



Steamed Tofu and Fish image

Make and share this Steamed Tofu and Fish recipe from Food.com.

Provided by WI Cheesehead

Categories     Soy/Tofu

Time 22m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup vegetable broth
2 tablespoons mirin (rice wine, or sub dry sherry)
1 teaspoon ground green tea leaves
1 teaspoon cornstarch
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)
1/4 cup sliced bamboo shoot
2 teaspoons minced ginger
1/2 teaspoon salt
1/4 teaspoon white pepper
3 baby bok choy, cut into quarters

Steps:

  • 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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