Steamed Fish and Beancurd with Fermented Soy Bean Paste Recipe

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 size
2 slice ginger, shred
1 teaspoon finely chopped Chinese coriander
1 stalk spring onion, shred

Marinade ingredients:
1 teaspoon oil
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.

Cooking Tips:
Japanese fermented soy bean or Miso is recommended for this dish.

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