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 1,427
printed 41

saved 0

A very light and elegant dish.

Share

Ingredients

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 145 recipes!

YHIRANUMA
Step into my kitchen!
This combination works well as the turnip absorbs the pork belly fat.
Turnip (medium), Pork belly, Carrot, Stock:, Onion, Garlic (smashed), Ginger (sliced), Seasoning:, Soy sauce, Mirin, Sugar, Oyster sauce (optional), Potato starch or cornflour
PRO
Super simple, and perfect with a beer.
Asparagus, Deep fried flat tofu (atsu-age), Spring onions, Grated ginger, Sesame seeds, Miso sesame sauce:, Toasted sesame seeds, Crushed sesame seeds or tahini or Ji Mah Jang, Miso, Light soy sauce, Dashi broth
PRO
Fresh baked scones are a pure delight.
Plain flour, Baking powder, Salt, Caster sugar, Butter, Milk, Egg yolk or milk to brush
PRO
Pan fry then put in the oven for a hot and appetising dish.
Chinese leaves bunch, Shiitake mushrooms, Salmon fillet, Salt, Sesame oil or vegetable oil, Eggs, Dashi stock, Sugar, Light soy sauce
PRO
A really authentic Japanese dish.
Turnips (medium), Egg whites, White fish fillets (such as cod), Shiitake mushrooms, Leeks, Spring onion, Ginger, Salt, Oil, Sauce:, Dashi broth, Soy sauce, Mirin, Potato starch in a bit of water
PRO
These are not only to go with steamed rice, they can be eaten with many dishes.
Your favourite salad vegetables, Water, Vinegar, Granulated sugar, Salt, Kombu tea, Mooli (Daikon), Radish, Celery, Carrots, Chinese cabbage, Cucumber, Cabbage, Zest of citrus fruit
PRO

Comment


Upload your
“I made it!!” photo

Similar Recipe

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 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
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
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

All New Recipes

Easy fried rice using shop bought egg fried rice!
Egg fried rice (Sainsbury 75p), Egg, Spring onions, Frankfurters, Salt & pepper, Soy sauce, Vegetable oil
cookbuzz
PRO
Super easy Japanese recipe using tinned mackerel.
Tinned mackerel (in brine), Spring onion, Ginger slices, Fish stock cube, Hot water, Sugar, Mirin, Miso
cookbuzz
PRO
Osso Buco, which translates as “hole of bone” is pure meaty awesomeness. Placing on a bed of risotto or polenta pays tribute to Osso Buco’s roots and takes this Italian comfort food to another level. Traditionally, Osso Buco is made with veal but see how I make Beef Osso Buco, a carnivorous wreath.
 
Looking for an easy alternative to a traditional seafood boil? Need a simple recipe that works for both fresh or frozen seafood? If so, you need to see my Easy Seafood Pot recipe in episode 108 of POV Italian Cooking
 
Risotto doesn't always have to be the star of a dinner menu, it can also serve as a great bed for another dish which it does in episode 106 of POV Italian Cooking where I make a simple Beef Tomato Risotto. This risotto serves as the bed upon which Beef Osso Buco will rest in the next episode (#107).
 
It can be difficult to make a perfect hard-boiled egg that has a creamy yolk and a tender white. Overcooking a hard-boiled egg, which is easy to do, results in a chalky and sometimes greenish yolk, a rubbery egg white and a slightly sulfuric taste. In this video I demonstrate how I use my sous vide to get the perfect hard-boiled egg.