Steamed Fish with Tofu and Salted Black Beans 豉汁蒸魚塊豆腐
A classic Cantonese steamed fish dish featuring tender fish fillets, silky tofu, and the aromatic punch of salted black beans, ginger, and scallions. It's light, healthy, and full of umami.
Hong Kong
Fish
Under 30 min
Nutrition (per serving)
285kcalCalories
38.2gProtein
5.8gCarbs
12.1gFat
1.2gFiber
892mgSodium
Ingredients
- 400g fish fillet (e.g., cod, tilapia), sliced
- 300g firm tofu, cut into cubes or slices
- 2 tbsp salted black beans (douchi), rinsed and lightly mashed
- 20g ginger, finely sliced or julienned
- 2 stalks scallions (spring onions), chopped, divided
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1 tbsp Shaoxing wine
- 1/2 tsp sugar
- 2 tbsp water or chicken stock
- 1 tbsp cooking oil (for drizzling)
Steps
- Rinse fish fillets and pat dry. Marinate the fish with a pinch of white pepper and Shaoxing wine. Rinse and lightly mash the salted black beans. Slice the ginger finely and chop the scallions, separating the white and green parts. Cut the tofu into cubes or slices.
- In a small bowl, combine light soy sauce, sugar, water or chicken stock, and sesame oil to make the sauce.
- Place the tofu on a heatproof dish. Arrange the marinated fish fillets on top of the tofu. Scatter the mashed salted black beans, ginger slices, and the white parts of the scallions over the fish.
- Bring water to a rolling boil in a steamer. Carefully place the dish with the fish and tofu into the steamer. Pour the mixed sauce over the fish. Steam for 8-10 minutes, or until the fish is cooked through and flakes easily.
- Once cooked, remove the dish from the steamer. Garnish with the green parts of the chopped scallions. Heat cooking oil in a small saucepan until smoking hot, then carefully drizzle it over the scallions and fish to release their aroma. Serve immediately with hot rice.
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