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 6,928
printed 63

saved 0

A very light and elegant dish.

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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.

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