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Steamed Fish With Bean Curd Recipe
|Bean curd||1⁄2 Pound|
|Bean sauce||2 Tablespoon|
|Dry sherry||1 Tablespoon|
|Fish fillets||1 Pound (Rockfish)|
|Ginger slices||2 (Quarter Sized)|
|Salad oil||2 Tablespoon|
Serving size: Complete recipe
Calories 1088 Calories from Fat 534
% Daily Value*
Total Fat 60 g92.8%
Saturated Fat 4.1 g20.3%
Trans Fat 0.5 g
Cholesterol 300 mg
Sodium 3263.9 mg136%
Total Carbohydrates 30 g9.8%
Dietary Fiber 2.5 g10.2%
Sugars 12.7 g
Protein 111 g221.3%
Vitamin A 19.6% Vitamin C 12.2%
Calcium 67.9% Iron 72.6%
*Based on a 2000 Calorie diet
Cut in 1-inch cubes, then place between paper towels and gently press out excess water.
Combine bean sauce, sherry, sugar, and salt.
Rub 1 tablespoon of the mixture on all sides of the fish.
Place fish in a single layer in a shallow heatproof bowl.
Place ginger on fish.
Scatter bean curd on top of fish, then drizzle over remaining bean sauce mixture.
Cut onion in 1 1/2 inch lengths, then slice lengthwise in thin shreds; reserve.
To cook, drape wax paper over top of bowl.
Place bowl on rack in steamer.
Cover and steam over boiling water until fish flakes when prodded in thickest part with a fork (about 8 to 10 minutes).
While fish is steaming, heat oil in a small pan until hot but not smoking.
Remove bowl with fish from steamer and discard ginger.
Sprinkle onion and coriander over fish.
Pour hot oil slowly over fish (it will splatter when it hits the cooking juices) and serve at once.