Chinese Steamed White Fish Fillet with Tofu / Chinese Style Steamed Fish Recipe

White fish fillets: Mild-flavored fish that becomes tender when steamed.

Tofu: Soft soy product that adds texture and absorbs flavors.

Soy sauce: Salty and savory sauce that enhances the dish.

Sesame oil: Nutty oil that adds depth and aroma.

Garlic: Adds a pungent and aromatic flavor.

Ginger: Provides a warm and spicy note.

Green onions: Adds freshness and a mild onion flavor.

Salt: Enhances the overall taste.

White pepper: Adds a subtle heat and peppery flavor.

When preparing ginger, slice it as thinly as possible to ensure it infuses the fish and tofu with its aromatic flavor. Additionally, to prevent the tofu from breaking apart during steaming, use a firm or extra-firm variety and handle it gently when placing it on the plate.

• white fish fillets - Substitute with tilapia fillets: Tilapia has a mild flavor and flaky texture similar to white fish, making it a suitable substitute.

• white fish fillets - Substitute with cod fillets: Cod is another mild-flavored fish that works well in steamed dishes.

• tofu - Substitute with tempeh: Tempeh has a firmer texture and can absorb flavors well, making it a good alternative to tofu.

• tofu - Substitute with paneer: Paneer is a type of cheese that holds its shape well when cooked, similar to tofu.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos is a soy-free and gluten-free alternative with a slightly sweeter taste.

• sesame oil - Substitute with olive oil: Olive oil can be used as a neutral-flavored oil in place of sesame oil.

• sesame oil - Substitute with peanut oil: Peanut oil has a nutty flavor that can mimic the taste of sesame oil.

• garlic - Substitute with shallots: Shallots have a milder flavor but can still provide a similar aromatic quality to garlic.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for a similar flavor.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic quality to ginger.

• ginger - Substitute with ground ginger: Ground ginger can be used as a substitute for fresh ginger, though it is more concentrated.

• green onions - Substitute with chives: Chives have a mild onion flavor similar to green onions.

• green onions - Substitute with leeks: Leeks can provide a similar onion-like flavor and texture.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt.

• salt - Substitute with kosher salt: Kosher salt has a similar flavor and can be used in the same quantities.

• white pepper - Substitute with black pepper: Black pepper has a similar heat and can be used in place of white pepper.

• white pepper - Substitute with sichuan peppercorns: Sichuan peppercorns add a unique numbing heat that can replace white pepper.

• Allow the steamed fish and tofu to cool to room temperature before storing. This prevents condensation, which can affect the texture and flavor.

• Transfer the cooled fish fillets and tofu cubes to an airtight container. Ensure the container is clean and dry to maintain freshness.

• If you plan to consume the dish within 2-3 days, store it in the refrigerator. Place the container in the coldest part of the fridge to keep the fish and tofu fresh.

• For longer storage, consider freezing. Place the fish fillets and tofu cubes in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. This method prevents the pieces from sticking together.

• Label the container or bag with the date of storage. This helps you keep track of how long the steamed fish and tofu have been stored.

• When ready to reheat, thaw the fish fillets and tofu cubes in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture.

• Reheat the dish by steaming it again for a few minutes until warmed through. Avoid using the microwave, as it can make the fish and tofu rubbery.

• If reheating in a pan, add a splash of water or soy sauce to prevent drying out. Cover the pan to retain moisture and heat evenly.

• Enjoy the reheated Chinese steamed white fish fillet with tofu as a quick and delicious meal, maintaining its original flavors and textures.

• Steaming Method:

  1. Set up your steamer and bring the water to a boil.
  2. Place the leftover fish fillets and tofu on a heatproof plate.
  3. Steam for about 5-7 minutes or until heated through. This method helps retain the original texture and moisture of the dish.

• Microwave Method:

  1. Place the fish fillets and tofu in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, checking halfway to ensure even heating. Be careful not to overcook, as the fish can become dry.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the fish fillets and tofu in an oven-safe dish and cover with foil to prevent drying out.
  3. Heat for about 10-15 minutes or until warmed through. This method is great for maintaining the dish's integrity without making it soggy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of sesame oil or water to the pan.
  3. Place the fish fillets and tofu in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, turning occasionally, until the dish is heated through. This method can add a slight crispiness to the edges of the tofu.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the fish fillets and tofu in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 20-30 minutes. This method ensures even reheating without overcooking.

• Steamer: A device used to cook food with steam, essential for gently cooking the fish and tofu while retaining moisture and flavor.

• Plate: A flat dish where you will place the fish fillets and tofu cubes for steaming.

• Knife: A sharp tool used to slice the ginger, chop the green onions, and cut the tofu into cubes.

• Cutting board: A durable surface on which you will chop and slice ingredients like garlic, ginger, and green onions.

• Measuring spoons: Tools used to measure out the soy sauce, sesame oil, salt, and white pepper accurately.

• Tongs: Handy for placing and removing the fish fillets and tofu cubes from the steamer without breaking them.

• Mixing bowl: Useful for combining and mixing the soy sauce, sesame oil, salt, and white pepper before drizzling over the fish and tofu.

• Garlic press: A tool to easily mince the garlic cloves.

• Serving platter: A dish to serve the steamed fish and tofu once they are cooked.

• Timer: A device to keep track of the steaming time to ensure the fish is cooked perfectly.

Prepare ingredients in advance: Chop garlic, ginger, and green onions ahead of time and store them in the fridge.

Use a steamer basket: Place the fish fillets and tofu on a steamer basket for easy transfer.

Pre-mix sauces: Combine soy sauce and sesame oil in a small bowl beforehand.

Uniform size: Cut tofu into uniform cubes to ensure even cooking.

Quick clean-up: Line the steaming plate with parchment paper for easy clean-up.