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Steamed Dried Fish with Smoked Tofu and Rice Wine Lees
The amount of rice wine, chopped chili, and dried fish can vary depending on where you’re from, so feel free to adjust it to suit your taste. A delicious Steamed Dried Fish with Smoked Tofu and Rice Wine Lees recipe.
- Prep
- 6m
- Cook
- 10m
- Total
- 16m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Steamed Dried Fish with Smoked Tofu and Rice Wine Lees
| Ingredient | Amount |
|---|---|
| Smoked tofu / dried tofu | 4-5 |
| Edamame (shelled) | 1 as needed |
| Dried fish | 5 as needed |
| Rice wine | ½ |
| Salt | ½ |
| Steamed fish soy sauce | ½ |
| Chopped pickled chili |
- Smoked tofu / dried tofu4-5
- Edamame (shelled)1 as needed
- Dried fish5 as needed
- Rice wine½
- Salt½
- Steamed fish soy sauce½
- Chopped pickled chili
Cooking StepsHow to cook Steamed Dried Fish with Smoked Tofu and Rice Wine Lees step by step
-
Step 1Soak 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.
-
Step 2Drizzle 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.
-
Step 3Arrange the soaked dried fish on top. Add some chopped pickled chili.
-
Step 4Bring 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.
-
Step 5Remove from the steamer. Garnish with chopped scallions if desired.
Steamed Dried Fish with Smoked Tofu and Rice Wine Lees
The amount of rice wine, chopped chili, and dried fish can vary depending on where you’re from, so feel free to adjust it to suit your taste. A delicious Steamed Dried Fish with Smoked Tofu and Rice Wine Lees recipe.
Ingredients
- 4-5 Smoked tofu / dried tofu
- 1 as needed Edamame (shelled)
- 5 as needed Dried fish
- ½ Rice wine
- ½ Salt
- ½ Steamed fish soy sauce
- Chopped pickled chili
Instructions
-
Soak 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.
-
Drizzle 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.
-
Arrange the soaked dried fish on top. Add some chopped pickled chili.
-
Bring 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.
-
Remove from the steamer. Garnish with chopped scallions if desired.
