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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
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Steamed Seabass & Tofu

Recipe ID :1543 Posted on 14 JAN 2016
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Serves 2

Prep 10min
Cook 20min
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A very light and elegant dish.

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yhiranuma
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yhiranuma
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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.

Category

Japan Easy Peasy Healthy Hors D'Oeuvres Quick Starters Steamed Green Vegetables Seabass Tofu Dinner Everyday Light Bites Spring Summer

Related pakchoi seabass tofu oyster sauce
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