Steamed Tofu and Fish

Ingredients

Sauce

• 1/2 cup vegetable broth
• 2 tablespoons mirin (rice wine, or sub dry sherry)
• 1 teaspoon ground green tea leaves
• 1 teaspoon cornstarch

Tofu and Fish

• 3 dried black mushrooms
• 1/2 (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. 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. 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. 3

   Prepare a stir-fry pan for steaming.

4. 4

   Cut tofu into 4 pieces and place in a heatproof dish.

5. 5

   Arrange fish, mushrooms, and bamboo shoots over tofu. Sprinkle with ginger, salt and pepper.

6. 6

   Arrange bok choy around outside of fish.

7. 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. 8

   Pour sauce over steamed fish and serve.