Steamed Fish with Tofu

Tested Recipe Adapted from Koh Sai Ngo’s North Malaysian Delights

Steamed Fish with Tofu


300g grouper fish flesh

1 box tofu / bean curd

4 dried Chinese mushroom

1 stalk spring onion (cut into shreds)

1 tbsp each shredded ginger, chopped garlic


1 tbsp each light soy sauce, oyster sauce, cooking wine

½ tbsp sesame oil

A pinch of salt

Preparation Instructions:

  1. Cut fish flesh and tofu into slices.
  2. Soak dried Chinese mushroom until soft, cut into shreds.
  3. Garlic oil: heat some oil, saute chopped garlic until fragrant, set aside.
  4. Arrange tofu in a steam plate, mix seasonings with fish flesh, arrange on top of tofu, then sprinkle with dried mushroom and shredded ginger.
  5. Bring water to boil, put the steam plate in a steamer, steam the fish over high heat for 12 to 15 minutes. Remove. Drizzle garlic oil over and sprinkle spring onion on top. Serve.

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