A delicious Steamed Dried Fish with Smoked Tofu and Rice Wine Lees recipe.
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Steamed Dried Fish with Smoked Tofu and Rice Wine Lees
Other★ Easy16min
IngredientsWhat you'll need for Steamed Dried Fish with Smoked Tofu and Rice Wine Lees
| Ingredient | Amount | Notes | |
|---|---|---|---|
| Smoked tofu / dried tofu | 4-5 | ||
| Edamame (shelled) | 1 | ||
| Dried fish | 5 | ||
| Rice wine | ½ | ||
| Salt | ½ | ||
| Steamed fish soy sauce | ½ | ||
| Chopped pickled chili |
Cooking StepsHow to cook Steamed Dried Fish with Smoked Tofu and Rice Wine Lees step by step
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Step 1 DetailSoak the dried fish in water. Blanch the edamame for 2 minutes, then rinse under running water to remove the skins — no need to remove them all, just for presentation. Cut the smoked tofu on a diagonal to increase the cross-section surface area — no need to be neat, it makes plating easier. Sprinkle with half a spoon of salt.
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Step 2 DetailDrizzle the rice wine evenly over the smoked tofu and edamame — don’t use it all, you’ll need some later. Add half a spoon of steamed fish soy sauce.
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Step 4 DetailBring water to a boil in the steamer over high heat, then place the dish in and start steaming. Reduce to low heat and steam for 10 minutes first. After 10 minutes, open the lid — some dried fish may have dehydrated from the high heat, which affects texture. Pour the remaining rice wine and rice wine lees over the top, cover, and continue steaming on low heat for another 5 minutes.
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