Steamed Salted Fish with Tofu Soup

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This is yet another light and delicious recipe that can be prepared fairly quickly. Steamed fish cooks quite fast and retains all its nutritional value. Similarly, properly cooked tofu soup is very healthy and delicious at the same time. I've used classic tofu for this preparation but you can use a different variant to introduce the right kind of flavor preferred by you and your family members. You can also use pickled fish for this recipe but make sure it's not too salty. Vegetarians can use steamed eggplants to replace the fish. Always serve it hot with steamed or fried rice. Tofu soup can be refrigerated and can be used for up to 2 to 3 days. Let's make this scrumptious, rich and healthy recipe in a few easy steps.

Steamed Salted Fish with Tofu Soup
Steamed Salted Fish with Tofu Soup
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Steamed fish with tofu soup

Enjoy this unique and tasty recipe consisting of salted steamed fish served with light and delicate tofu soup making it a complete and nutritious preparation.

Preparation Time: 20 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients:
  • 400 gm fresh water fish (1/2" slices)
  • 200 gm tofu (sliced in cubes)
  • 25 gm ginger julienne
  • 1 tsp light soy sauce
  • 1/2 tsp fish sauce
  • 1 red chili (finely chopped)
  • 2 garlic cloves (mashed)
  • 3 cups vegetable stock
  • 10 gm spring onions (chopped)
  • 1/5 tsp white pepper powder
  • 1/2 tsp rock salt (coarsely ground)
  • 2 to 3 tsp refined oil
  • salt to taste

Instructions:

  1. Wash all the fish pieces and place them in a flat plate.
  2. Sprinkle crushed rock salt on top of fish pieces applying well with your hands.
  3. Apply soy sauce and fish sauce on the pieces as well and keep aside.
  4. Take a bamboo container and carefully place fish pieces inside it.
  5. Steam for about 15 minutes and keep aside.
  6. Take a deep sauce pan and heat refined oil in it.
  7. Add mashed garlic and saute for about 1 minute.
  8. Add red chili with vegetable stock and simmer for about 5 minutes.
  9. Add tofu cubes with white pepper powder and salt.
  10. Stir gently and cover the lid.
  11. Simmer till the stock reduces to half.
  12. Take a serving plate and place tofu cubes with the seasoned soup in it.
  13. Top it with steamed fish pieces and sprinkle ginger julienne on top.
  14. Garnish with chopped red chili and spring onions.
  15. Serve hot with steamed rice.

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