S3Ep03-Hunan Spicy Steamed Fish with Tofu & Minced Chilies 湖南剁椒豆腐蒸魚片

tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh offers a firmer texture and higher protein content.

whole fish

🥗Healthier: fillets of fish

💰Cheaper: frozen fish

Frozen fish can be more affordable and still flavorful.

soy sauce

🥗Healthier: tamari

💰Cheaper: generic soy sauce

Tamari is gluten-free while generic soy sauce is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more neutral option and less expensive.

Cut the fish fillets into about one inch sections at an angle.

Pat the fish dry with paper towels if too wet.

Marinate the fish with seasoning salt, white pepper, and shaoxing wine for about 10 minutes.

Mince the ginger and garlic together.

Chop the green onion, saving half for garnish.

Cut the tofu into small cubes, about 1/2 inch, and lay them in a pie plate for steaming.

Layer the fish on top of the tofu.

Spread the minced ginger and garlic over the fish.

Add the pickle chili on top, adjusting the amount to taste.

Sprinkle mixed sugar and black beans on top.

Add half of the chopped green onions on top.

Place the steaming rack in a pot of boiling water and steam on high heat for 12 minutes.

In the last minute of cooking, heat oil and mix in the remaining cilantro and green onions, then turn off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens