Ingredients
-
-
1/2
-
2
-
1
-
1
-
-
3
-
0.5
-
1
-
1/4
-
-
-
-
-
Directions
Steamed Tofu and Fish, From Food Network- Yan., I’m afraid we really didn’t like this at all. I was surprised–we love Asian food, and I cook it fairly often. But somehow the flavors just didn’t come together right, and the texture of the steamed fish was really, really peculiar. I’ve never steamed fish before, and so I don’t know if it came out right or not–maybe the fish was too thick or I cooked it too long, I just don’t know. So I’m not rating the recipe in order to give it the benefit of the doubt. DH didn’t like this at all, and neither did DS. I didn’t like the fish or bok choy, but I did like the sauce on the kinugoshi with the ginger and bamboo shoots and mushrooms (used fresh shiitake instead of dried–personal preference). used Stash green iced tea powder, which is a ground green tea (not instant tea) that comes in packets of about 1 tsp. I might make just that part of the recipe again, but I don’t really see myself cooking fish this way again. Thanks for posting anyway, WI Cheesehead! Made for Comfort Cafe January 2009.
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
Prepare a Stir-Fry Pan For Steaming. |
|
4
Done
|
Cut Tofu Into 4 Pieces and Place in a Heatproof Dish. |
|
5
Done
|
Arrange Fish, Mushrooms, and Bamboo Shoots Over Tofu. Sprinkle With Ginger, Salt and Pepper. |
|
6
Done
|
Arrange Bok Choy Around Outside of Fish. |
|
7
Done
|
Place Dish in Stir-Fry Pan, Cover and Steam Over High Heat Until Fish Turns Opaque and Just Begins to Flake, About 7 Minutes. |
|
8
Done
|
Pour Sauce Over Steamed Fish and Serve. |
