Steamed tuna and tofu with soy chili sauce
Before seasoning and steaming, toss cut-up fish fillets, fried firm tofu and julienned vegetables in oil (flavored or not) to give them a lovely gloss and springiness that last after cooking.For efficiency, fry the tofu and, as the pieces cool, prep the fish, vegetables and sauce.
Ingredients
- 1 block firm tofu (about 300 grams) cut into bite-size pieces and deep fried until golden and crisp
- 500 grams tuna fillets (see notes)
- ¼ cup julienned carrot
- ¼ cup julienned ginger
- ¼ cup julienned scallions
- 2 tablespoons chili oil (see notes)
Sauce
- 2 tablespoons light soy sauce
- 2 tablespoons sweet soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce
- 1 tablespoon Korean chili flakes
- 1 teaspoon sesame seed oil optional
Instructions
- Spready the fried tofu on a rack and leave to cool to room temperature.
- Fill the steamer pot with water to reach a depth of three inches, position is steamer basket on top, cover and set on the stove over medium heat.
- Rinse the tuna, drain well and press between stacks of kitchen paper (or use a kitchen towel) to remove as much surface moisture as you can.
- Cut the tuna fillets into bite-size pieces.
- Place the cooled tofu, tuna and julienned vegetables in a mixing bowl, pour in the chili oil and toss everything together gently but repeatedly until the oil has been soaked up.
- Spread the contents of the bowl in a shallow heat-proof bowl.
- Mix together all the ingredients for the sauce and drizzle over the tuna, tofu and vegetables in the bowl.
- Lower the bowl into the steamer basket, cover and cook for 15 to 20 minutes.
Notes
- Tuna belly is used in this recipe but fillet from other portion of the fish may be substituted.
- For less heat without sacrificing flavor and aroma, you may use sesame seed oil.