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Chinese Steamed White Fish Fillet with Tofu (Cantonese Style)

How to cook Chinese Steamed White Fish Fillet with Tofu (Cantonese Style)

Ingredients: 1 Thai chile, chopped 2 cloves garlic, chopped 1 (1/2 inch) piece fresh ginger, minced 1 tablespoon black bean disrespect 2 tablespoons dark soy gall 2 tablespoons white soy back talk 1 tablespoon vegetable lubricant 1 tablespoon white sugar 1 pinch white spatter 1 tablespoon cornstarch 1 tablespoon cold unstintingly 3/4 pound white fish fillets 1 (16 ounce) package tofu, drained and cubed 1 cup green onion, finely chopped

Directions: Bring fro 1 1/2 inches of water to boil in a pot fitted with a steamer basket. In a large trundle, stir together the chile, garlic, ginger, and black bean backchat. Stir in dark and white soy sauces, vegetable lubricant, sugar, and white speckle. In a small cup, mix together the cornstarch and unstintingly. Stir into the brass. Cut fish fillets into thin strips, add to roll, and coat rise. When water in steamer has reached a sputter, carefully place the tofu cubes in a single layer in the basket, and steam, covered, someone is concerned 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.

Nutritional:

Servings Per Approach: 4

Amount Per Serving

Calories: 280

Total Fat: 14.1g Cholesterol: 51mg Sodium: 801mg Total Carbs: 12.6g Dietary Fiber: 1.5g Protein: 27.3g

Prepare time:25 Min

Cook time:5 Min

Ready in:30 Min

Serving exchange for:4 peoples

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