Tuesday, March 12, 2013

Steamed Silken Tofu & Fish Fillets With Ginger Paste Sauce

I tasted this dish once at the Sun Lee How Fook Restaurant for a birthday dinner , and after which I was craving  for this dish since. As I was savoring each mouthful, I tried to analyse the ingredients used for the paste.  I knew it was ginger paste but it was  flavorful and I tried to used my taste bud to recreate what else was in that paste.  I think I managed to get it just right  :)   It was a simple and savory ginger paste sauce and it was used to generously dressed the fish fillets which was laid on top of the silken tofu and each mouthful was really delicious !  The next morning, I went to the market and bought the fish and a slab of silken tofu plus the most important ingredients....old ginger , spring onions and bird 's eye chillies to recreate this dish....read on to see how this dish is being created and prepared :)  hope this was not a copyright infringement on my part LOL!

marinate grouper fish fillets with oil and 
 laid on thin slices of silken tofu
and steamed for 5 minutes on boiling steamer

saute the finely chopped ginger with 
oyster sauce, spring onion and chillies
with canola oil 
until a thick paste sauce is formed 
and fragrant.

add the sauted ginger paste sauce on the cooked fish fillets
and steam for another 2 mins

serve while it is hot 

 I love this dish and I will make this again
a keeper for such :)

Steamed Silken Tofu & Fish Fillets With Ginger Paste Sauce

few slices of Grouper fillets
a slab of silken tofu - cut  horizontally into two slices

to make ginger paste

a knob of old ginger - chopped very finely
1 tbsp of chopped spring onion
1.5  tsp of oyster sauce
1 tsp of chopped bird's eye chillies
2 tbsp of canola oil

1/2 tbsp of chopped spring onion for garnishing


Marinade the fish fillets with 1 tsp of canola oil and a dash of white pepper.  Arrange the cut silken tofu on a plate and place the pieces of fish fillets on top and steam for 5 minutes on boiling steamer.

Mix the chopped ginger and the rest of the paste ingredients together in a bowl.  Saute the mixture on medium low heat till fragrant.   Spread the ginger paste sauce  evenly on the cooked fish fillets and continue to steam for another 2 mins.  Take out and garnish with the chopped spring onions. Serve while it is still hot.


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  1. Hi Elin, this dish sounds delicious indeed, i would love to try it soon, just the ginger paste itself is so versatile for different dishes.

  2. i'm looking at the photo of the ginger paste..very nice and sounds really good!


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