Monday, March 31, 2014

Steamed Grouper Fillets With Compressed Fresh Beancurd Skin/Tao Pau


























Compressed Beancurd Skin is good for health and I love the thick texture as you bite into it.  Not hard nor too soft..best for steaming together with fish fillets .  The natural sweetness from the fish will drips onto the compressed beancurd skin and you can imagine how tasty and fragrant the beancurd skin is :p  For Ipohans you can get these compressed beancurd skin from a truck outside Kg Simee market that sells all kinds of tofu.  Click here to see my pan fried Compressed Beancured Skin.

This is one delicious and comfort dish for me.  For WB, as long as it is fish fillets , he will eat. He is scared of fish bones and filleted ones are easier to eat for him LOL!  I placed the marinated fish fillets on top of the compressed beancurd skin nd steamed for just  6- 7 mins in boiling steamer. 3 mins before I off the heat , I poured a soy sauce dressing with fried garlic oil on top of the fish fillet.  Wow, this dish is a winner all right :)

























 compressed beancurd skin


























marinate the fish fillets with chinese cooking wine and ginger juice


a winner  !!!!!
this is one delicious meal that I don't see
restaurant serving it...LOL!


Steamed Grouper With Compressed Fresh Beancurd Skin/Tao Pau

ingredients:

500 gm of grouper fillets - or any fish of your choice
1 tbsp of ginger juice
some ginger shreds
1 tbsp of chinese cooking wine
1 square piece of compressed beancurd skin/ tao pau - cut into pieces

soy sauce dressing:

2 cloves of garlic - sliced thinly
2 tbsp of soy sauce
1 tbsp of oil

Prepare the soy sauce dressing

Heat oil in wok, add in the garlic slices and fry till the garlic turned light golden color. Pour in 2 tbsp of soy sauce and let it sizzle for a second. Off heat and dish up.

Method:

Heat up a steamer.
Marinate the fish fillet with ginger juice, shreds of ginger and chinese cooking wine. Let it marinate for 10-15 mins. Arrange the pieces of compressed  beancurd skin at the base of a shallow dish that can take heat. Place the marinated fish fillets over the beancurd skin .  Steam the fish for 6-7 mins.  3mins before taking it out of the steamer. Pour soy sauce dressing on top and close back the lid. When the 7 mins is up. Off the heat and serve hot with rice.


Enjoy!


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2 comments:

  1. Hey, I'm gonna love this dish as I love anything to do with tao pau!

    ReplyDelete
    Replies
    1. Cheah I am sure you will love this :)

      Delete

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