Steamed Fish Fillet with Tofu and Preserved Olives 欖菜豆腐蒸魚塊

A delicate and savory steamed fish fillet dish featuring tender fish, silky tofu, and the unique salty umami of preserved olives. This healthy and flavorful recipe is a staple in Cantonese home cooking.

Nutrition (per serving)

Ingredients

• 300g white fish fillet (e.g., cod, snapper), cut into 2-inch pieces
• 1 block (300g) soft tofu, cut into 1-inch cubes
• 2 tbsp preserved olive vegetables (欖菜)
• 1 tbsp light soy sauce
• 1 tsp Shaoxing wine
• 1/2 tsp sugar
• 1/2 tsp white pepper
• 1 tbsp cooking oil
• 2 slices ginger, julienned
• 2 sprigs scallions, thinly sliced, for garnish

Steps

1. Pat fish fillet dry with paper towels. Mix fish with Shaoxing wine, sugar, and white pepper. Let it marinate for 10 minutes.
2. Arrange tofu cubes evenly on a heatproof plate.
3. Place the marinated fish fillet pieces on top of the tofu. Scatter julienned ginger over the fish.
4. Spoon the preserved olive vegetables over the fish and tofu.
5. Heat water in a steamer until boiling. Place the plate with fish and tofu into the steamer.
6. Steam for 8-10 minutes, or until the fish is cooked through and flakes easily.
7. Once steamed, carefully remove the plate. Drizzle light soy sauce over the fish and tofu. Sprinkle with sliced scallions.
8. Heat cooking oil in a small pan until smoking hot. Carefully pour the hot oil over the scallions on the fish to sizzle. Serve immediately with rice.

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