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Steamed Fish Cantonese Style with Braised Sichuan-Style Spicy Bean Curd

Healthy steamed lemon sole fillets paired with a flavorful, spicy braised tofu side dish, garnished with coriander and peppercorns.

HealthyFishSeafoodSpicyTofuSteamed
Estimated Nutrition
Calories
283.8
kcal / serving
1135.2 kcal total
Carbs
8.2g
per serving
32.8 g total
Fat
15.6g
per serving
62.4 g total
Protein
27.7g
per serving
110.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
tsp
Cornflour
mixed to a paste with 1 tbsp water
CondimentsSauces
2
tbsp
Dark Soy Sauce
1
tbsp
Yellow Bean Sauce
ready-made whole
1
tbsp
Dark Soy Sauce
for bean curd
LegumesPulses
450
g
Bean Curd
fresh soft tofu, cut into 3.5cm cubes
Liquids
170
ml
Hot Vegetable Stock
can use chicken stock
NutsSeeds
1
tsp
Sea Salt
coarse
0.5
tsp
Salt
to taste
1
tsp
Red Chili Powder
2
tbsp
Garlic
coarsely chopped
1
piece
Coriander Sprigs
1
tsp
Sichuan Peppercorns
roasted and finely ground
OilsFats
1
tbsp
Groundnut Oil
2
tsp
Sesame Oil
1
tbsp
Groundnut Oil
for bean curd
Seafood
450
g
Lemon Sole Fillet
skin removed
Vegetables
1.5
tbsp
Root Ginger
finely shredded
3
tbsp
Spring Onion
finely shredded

Method

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