Ingredients:
For steamed fish
- 1 piece fresh water fish belly, about 1 lb (500 g);
- 4 pieces soft tofu, 1 1/2” (4 cm) X 3” (8 cm);
- 1/2 cup pickled mustard green;
- 1 teaspoon cane sugar.
For ginger scallion sauce
- 2 tablespoons vegetable oil;
- 1 1/2 tablespoons finely julienne ginger;
- 1 tablespoon thinly slice scallion;
- Small bunch rough chopped cilantro;
- 1/2 tablespoon liquid aminos (a healthier version of soy sauce can be find in health food store or upscale market);
- 1 tablespoon dark soy sauce.
Recipe:
Serving for 2
For steamed fish
- 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 pickled mustard green for 30+ minutes;
- Squeeze water out from pickled mustard green, cut to smaller pieces;
- Mix in cane sugar;
- Place tofu on the bottom of a shallow bowl;
- Then fish belly;
- Layer with pickled mustard green;
- Heat water in a wok or a wide mouth pot over medium high heat;
- Place 2 chop sticks or a stand in the wok/pot;
- When the water boils, place fish in;
- Cover and steam for 15 - 20 minutes or until can be poked through with a chop stick;
- Add ginger scallion sauce;
- Serve steamy hot with rice.
For ginger scallion sauce
- Heat up vegetable oil in a separate pan;
- Add julienne ginger when oil gets hot;
- Cook until ginger becomes translucent;
- Turn off heat, add scallion and then cilantro;
- Finish the sauce with liquid aminos and dark soy.