Ingredients:
- 1 piece fresh water fish belly, about 1 1/2 lb (750 g);
- 4 pieces soft tofu, 1 1/2”(4 cm) X 3”(8 cm);
- 1/4 cup preserved olive triangles;
- 1/2 cup pickled turnip;
- 1 tablespoon fermented black beans;
- 1 teaspoon finely minced ginger;
- 1 teaspoon liquid aminos (a healthier version of soy sauce can be find in health food store or upscale market);
- 1 teaspoon dark soy sauce;
- A pinch cane sugar;
- 1 teaspoon vegetable oil;
- 1 tablespoon scallion.
Recipe:
Serving for 2
- Clean fish, make sure to scrap off the black membrane of the belly or will taste fishy;
- Wrap with paper towel to dry;
- Put back in refrigerator to avoid spoiling;
- Rinse and soak preserved olive triangles and pickled turnip for 5 minutes;
- Squeeze water out from pickled turnip and cut to smaller pieces;
- Rinse and soak fermented black beans;
- Press with minced ginger in a mortar;
- Add liquid aminos, dark soy sauce, sugar and vegetable oil;
- Place tofu on the bottom of shallow bowl;
- Then fish belly;
- Rub black bean mixture on the inside;
- Top with preserved olive triangles, pickled turnip and scallion;
- Heat water in a wok or a wide mouth pot over medium high heat;
- Place a stand/chop sticks in the wok/pot;
- When the water boils, place fish in;
- Cover and steam for 15 - 20 minutes or until can be poke through with a chop stick;
- Mix in dark soy sauce for color if needed;
- Serve steamy hot with rice.