Steamed Fish on Soft Tofu with Black-bean Sauce

Name: Steamed Fish on Soft Tofu with Black-bean Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp Chinese black-bean garlic sauce (see Notes); 1 teaspoon minced garlic; 1 Tbsp peeled fresh ginger slivers; 2 green onions, cut in 2-in.-long slivers; 1 Tbsp Shaoxing rice wine (also called Shaohsing wine) or dry sherry; 454 grams skinned halibut or salmon fillet, about 1/2 in. thick; 1 Tbsp sesame oil; 2 teaspoons soy sauce; 2 teaspoons dark soy sauce (see Notes) or 1 1/2 tsp. regular soy sauce mixed with 1/2 tsp. molasses; 0 teaspoons sugar; 510 grams package water-packed soft tofu (see Notes)

Steamed Fish on Soft Tofu with Black-bean Sauce might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 321 calories, 48g of protein, and 12g of fat per serving. From preparation to the plate, this recipe takes approximately 30 minutes. If you have black-bean garlic sauce, salmon fillet, sugar, and a few other ingredients on hand, you can make it.

Instructions

Drain tofu and gently invert onto a thick layer of towels on a flat surface. Pat dry and let drain about 5 minutes.

Ingredients you will need

Tofu

Meanwhile, make marinade: In a medium bowl, combine black-bean garlic sauce, Shaoxing rice wine, sesame oil, soy sauce, dark soy sauce, garlic, and sugar. Set aside.

Ingredients you will need

Soy Sauce

Sesame Oil

Rice Wine

Marinade

Garlic

Sauce

Sugar

Equipment you will use

Bowl

Pour 1 to 3 in. water into bottom of a steamer (see "Steaming Setups," below).

Ingredients you will need

Water

Place rack at least 1 in. above surface of water. Cover and bring to a boil over high heat.

Ingredients you will need

Water

While water is coming to a boil, cut tofu in half lengthwise, then cut each half crosswise into rectangles about 1/2 in. thick.

Ingredients you will need

Water

Tofu

Lay tofu in a single layer in a 9- to 10-in. heat-resistant glass pie pan; save any pieces that don't fit for another use.

Ingredients you will need

Tofu

Equipment you will use

Pie Form

Rinse fish, pat dry, and cut into pieces about the same size as tofu.

Ingredients you will need

Fish

Tofu

Add fish to reserved marinade and mix to coat.

Ingredients you will need

Marinade

Fish

Lay fish on tofu and spoon marinade on top.

Ingredients you will need

Marinade

Fish

Tofu

Sprinkle ginger evenly over fish.

Ingredients you will need

Ginger

Fish

Set pie pan on rack. Cover and steam until fish in center is barely opaque in thickest part (cut to test), 6 to 8 minutes (fish will continue to cook after you remove it from heat).

Ingredients you will need

Fish

Equipment you will use

Pie Form

Turn off heat. Carefully lift pie pan from steamer. If it's difficult to remove, slip a wide spatula under pie pan to lift up, then grasp pie pan with a pot holder (or use two sets of tongs).

Equipment you will use

Pot Holder

Pie Form

Spatula

Tongs

Sprinkle with green onions.

Ingredients you will need

Green Onions

Steaming Setups. All you need is a vessel to hold water, a rack to suspend the food over the water, and a lid to keep the steam in. Here are some possible combinations.

Ingredients you will need

Water

Wok and rack: A 14- to 16-in. wok with a domed lid and steamer rack or a round cake rack. Set wok on a ring if it wobbles. Put rack right in wok; the sloped sides will hold the rack over the water. The wide opening makes it relatively easy to remove the cooked dish. Woks run from $15 to $150 or more, and are widely available.

Ingredients you will need

Water

Equipment you will use

Wok

Bamboo steamer: Chinese stackable bamboo steamer baskets with lids. Set a 10- to 12-in. basket right in a 14- to 16-in. wok (make sure the bottom rim is just covered by water, as the baskets scorch easily; add boiling water as needed).

Ingredients you will need

Water

Equipment you will use

Wok

Layer baskets to cook more than one dish. Bamboo steamers are generally $15 to $20 and are widely available.

Metal steamer: Chinese steamer pan topped with stackable baskets and a domed lid. Choose a 10- to 12-in.-wide steamer for greatest versatility. Stackable baskets can cook several dishes at a time. Metal steamers cost from $30 to $35 and may be found at Asian markets.

Equipment you will use

Frying Pan

Western-style: A deep, wide pan or kettle with a lid, a round cake rack, and 3 empty cans. Set 2- to 3-in.-tall cans (both ends removed) into pan (or use the removable rim of a cheesecake pan). Top with a round cake rack and place pie pan on it; cover to steam.

Equipment you will use

Pie Form

Frying Pan

Equipment

Ingredients

Servings:

1Tbsp

Chinese black-bean garlic sauce (see Notes)1teaspoon

minced garlic 1Tbsp

peeled fresh ginger slivers 2

green onions, cut in 2-in.-long slivers 1Tbsp

Shaoxing rice wine (also called Shaohsing wine) or dry sherry 454grams

skinned halibut or salmon fillet, about 1/2 in. thick 1Tbsp

sesame oil 2teaspoons

soy sauce 2teaspoons

dark soy sauce (see Notes) or 1 1/2 tsp. regular soy sauce mixed with 1/2 tsp. molasses 0teaspoons

sugar 510grams

package water-packed soft tofu (see Notes)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santi Sortesele Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.