Number of serving: 2
Preparation time: 15 minutes
Cooking time: 10 minutes
125g firm white meat fish fillet, wash and cut to bite size
1 piece soft silk beancurd, rinse and drain with water, cut to bite
2 slice ginger, shred
1 teaspoon finely chopped Chinese coriander
1 stalk spring onion, shred
1 teaspoon oil
½ teaspoon cornflour
2 teaspoons fermented soy bean paste
2 pinch ground white pepper
Mix fish with marinade ingredients in a bowl, set aside for 15
minutes. Arrange beancurd on a heat proof plate, followed by the
marinade fish, fermented soy bean paste and ginger on top. Steam over
high heat for 6 minutes. Stay in steamer for 2 minutes and remove.
Sprinkle with Chinese coriander and spring onion. Ready to serve.
Japanese fermented soy bean or Miso is recommended for this dish.