Steamed Seabass & Tofu

A very light and elegant dish.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 2 Prep: 10 min Cook: 20 min

Ingredients

Seabass fillets 4
Tofu 1 block
Pakchoi 2
Oyster sauce 2 tbsp
Soy sauce 1 tbsp
Sesame oil 1 tbsp
Sugar as required

Method

1
Cut the seabass into half. Slice the tofu into 2cm thick pieces. Cut the pakchoi into quarters.
2
Run the pakchoi through boiling water quickly to soften it.
3
Put the oyster sauce, soy sauce, sesame oil and sugar in a pan and bring to the boil.
4
Turn off the heat. Put a small amount of sauce from Step 3 onto the tofu pieces.
5
Arrange the pakchoi on a dish, top with the tofu pieces then the seabass. Drizzle some sake (or white wine) over the top.
6
Place the dish into a steamer for 7-8 minutes.
7
Pour over the rest of the sauce from Step 3 over the steamed fish while it's hot.
8
Slice some spring onions vertically. Mix with some oil and crushed chilli and sprinkle over the top to garnish.

Tips & Note

You can also add some fish sauce (nam pla) in the sauce at Step 3.

Steamed Seabass & Tofu

A very light and elegant dish.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 2

Prep: 10 min

Cook: 20 min

Ingredients

Seabass fillets 4
Tofu 1 block
Pakchoi 2
Oyster sauce 2 tbsp
Soy sauce 1 tbsp
Sesame oil 1 tbsp
Sugar as required

Steamed Seabass & Tofu

Recipe ID :1543 Posted on 14 JAN 2016

Serves 2

Prep 10min
Cook 20min
views 3,641
printed 60

saved 0

A very light and elegant dish.

Share

Ingredients

Print Ingredients Email Ingredients
4
1 block
2
2 tbsp
1 tbsp
1 tbsp
as required

Method

Prep
10min
Cook
20min
1
Cut the seabass into half. Slice the tofu into 2cm thick pieces. Cut the pakchoi into quarters.
2
Run the pakchoi through boiling water quickly to soften it.
3
Put the oyster sauce, soy sauce, sesame oil and sugar in a pan and bring to the boil.
4
Turn off the heat. Put a small amount of sauce from Step 3 onto the tofu pieces.
5
Arrange the pakchoi on a dish, top with the tofu pieces then the seabass. Drizzle some sake (or white wine) over the top.
6
Place the dish into a steamer for 7-8 minutes.
7
Pour over the rest of the sauce from Step 3 over the steamed fish while it's hot.
8
Slice some spring onions vertically. Mix with some oil and crushed chilli and sprinkle over the top to garnish.

Tips & Note

You can also add some fish sauce (nam pla) in the sauce at Step 3.

PRO
yhiranuma
I’ve got 157 recipes!

YHIRANUMA
Step into my kitchen!
It's a perfect match between the saltiness of the cheese and the sweetness of the quince.
Pork loin fillets, Manchego cheese, Quince jelly, Olive oil, Salt & pepper, Flour, Beaten egg, Breadcrumbs, Tomatoes, black olives, onions for garnish, Lemon wedges
PRO
Super easy! Great as a snack.
Spring onions, Kimchi, Flour, Water, Potato starch , Egg, Salt & pepper, Sesame oil, Vegetable oil, [Sauce], Gochujang, Soy sauce, Vinegar
PRO
Lovely and fun to eat.
Chicken breast fillets, Chicken stock, White wine, Garlic, Celery, Radishes, Carrot, Crisp green salad leaves, Wonton wrappers, Onion, Vegetable oil, Dressing:, Wasabi, Soy sauce, Sugar, Rice vinegar, Salt & pepper
PRO
Blend the mackerel to make an instant pate. Delicious when spread on toast. Traditional pates use butter but this time I used cream cheese which makes it much milder.
Smoked mackerel, Cream cheese, Horseradish sauce, Lemon juice, Lemon zest, Parsley, Pepper
PRO
The chicken will absorb the lovely flavours and be tender, moist, juicy and delicious!
Leeks, Turnip, Ginger juice, For marinating:, Chicken pieces (drumsticks, wings or thighs), Vegetable oil, Balsamic vinegar, Sake, Soy sauce, Onion (finely chopped), Garlic (finely chopped)
PRO
Fresh and light with a citrus dressing.
Roast beef or beef steak, Red onion, Coriander, Celery, Vermicelli, Onion, Vegetable oil, Dressing:, Fish sauce (nam pla), Sugar, Lemon juice, Crushed chilli, Grated garlic, Water
PRO

Comment


Upload your
“I made it!!” photo

Similar Recipe

With a Japanese sauce, it will get your appetite going in the summer!
Aubergine, Oil, Okra, Dashi broth, Mirin, Soy sauce, Nori sheets, Sesame seeds, Cooked rice
Mizue
PRO
You may wonder what a razor clam tastes like when you see it, why don't you give it a go?!
Razor clams, Garlic, Oil, Sugar snap peas, White wine, Butter, Soy sauce
This is a great dish when you're entertaining.
Cauliflower (small), Tinned red salmon, Egg white, Potato starch or cornflour, Sake, Spring onions, Lemon, Light soy sauce, Salt, Sesame oil
Rose Wine
PRO
This has a delicious thick sauce with green laver and shrimps.
Seabass fillets, Dried shiitake mushrooms, Spring onions, Kombu seaweed, Green laver, Dashi broth, Soy sauce, Mirin, Sake, Ginger juice, Potato starch in a bit of water, Sea salt
Rose Wine
PRO
So simple, just cook in a microwave.
Aubergine, Celery, Plum tomatoes, ★Miso (red), ★Chinese chilli bean sauce, ★Vinegar, ★Sesame oil, ★Chicken stock, ★Water
Tobuchan
HOME
People think that in Japan, you eat this dish in restaurants, not at home. here in the UK though, you can buy all the ingredients so let's make it at home.
Kombu kelp, Water, Tahini, Arrowroot powder, Salt
Mizue
PRO

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME