, Steamed fish with tomato, silken tofu and ginger recipe, The Nzuchi Times

Steamed fish with tomato, silken tofu and ginger recipe

, Steamed fish with tomato, silken tofu and ginger recipe, The Nzuchi Times

One thing I love about the UK is the wonderful access to top-quality fish. This dish brings out the best fresh flavour of a fish, and it’s super versatile because you can use different fish. My favourite is sea bass, but any fish will do. Ask your fishmonger to scale and gut the fish for you, but leave the head on. Traditionally the fish cheek is served to the guest of honour or most elderly as this is the sweetest part of the fish. Luckily there are two sides, so two cheeks to go around. If you don’t like fish on the bone, you can use a large fillet instead but adjust the cooking time accordingly (check it after eight minutes). You’ll need a steamer that is big enough for your fish.

Prep time: 10 minutes | Cooking time: 12 minutes

SERVES

Two

, Steamed fish with tomato, silken tofu and ginger recipe, The Nzuchi Times

INGREDIENTS

  • 300g silken tofu, cut into slices or chunks
  • 1 large tomato, sliced
  • 2 spring onions, green parts finely sliced – reserve the white parts to garnish
  • 1 whole sea bass, gutted
  • 1 tsp fine sea salt
  • 1 tbsp dry vermouth
  • 1 tbsp rice wine (shaoxing or sake)
  • 1 tbsp water

For the dressing

  • 1 tbsp light soy sauce
  • 1 tbsp rice wine (shaoxing or sake)
  • 1 tbsp fish sauce
  • ½ tsp white pepper

To garnish

  • 2 spring onions, white parts finely julienned
  • 20g root ginger, peeled and finely julienned
  • 1 fresh, medium-hot, red chilli, deseeded and finely julienned (optional)
  • Coriander leaves
  • Crispy shallots

METHOD

  1. Heat up boiling water in your steamer. Choose a deep heatproof plate or tray that will fit into the steamer, and lay the tofu, sliced tomato and spring onion greens on the plate in one layer.
  2. Cut three slashes in the fish on both sides, then rub the sea salt all over the fish. Place it on top of the tofu and tomato. Sprinkle the vermouth, rice wine and water all over the fish. Cover and steam for 12 minutes (eight minutes if using a fillet).
  3. Check if the fish is cooked using a probe thermometer (73C) or a fork to flake some of the flesh away from the bone: it shouldn’t look translucent anywhere and should flake away nicely.
  4. Carefully remove the plate from the steamer, taking care not to spill any of the juice. Spoon some of the fish juices from the plate over the fish.
  5. Mix together all the dressing ingredients in a bowl, then pour over the fish. Check the seasoning.  Sprinkle the garnish over the top and serve with plenty of rice.

Recipe from Makan: Recipes from the Heart of Singapore by Elizabeth Haigh (Bloomsbury Absolute, £26). Order a copy from books.telegraph.co.uk.

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