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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Ingredients:
1/2 cup vegetable broth |
2 tablespoons mirin (rice wine, or sub dry sherry) |
1 teaspoon ground green tea leaves |
1 teaspoon cornstarch |
3 dried black mushrooms |
0.5 (16 ounce) package soft tofu, drained |
1 lb firm white fish fillet, cut into 4 equal parts (cod or halibut) |
1/4 cup sliced bamboo shoot |
2 teaspoons minced ginger |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
3 baby bok choy, cut into quarters |
Directions:
1. For Sauce: While fish is steaming, combine sauce ingredients in a small saucepan. Bring to boil over medium-high heat and cook, stirring until sauce thickens slightly.
2. Fish: In a bowl, soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Discard stems and cut each cap into 3 slices.
3. Prepare a stir-fry pan for steaming.
4. Cut tofu into 4 pieces and place in a heatproof dish.
5. Arrange fish, mushrooms, and bamboo shoots over tofu. Sprinkle with ginger, salt and pepper.
6. Arrange bok choy around outside of fish.
7. Place dish in stir-fry pan, cover and steam over high heat until fish turns opaque and just begins to flake, about 7 minutes.
8. Pour sauce over steamed fish and serve.
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