Opium Fish Steamed with Tofu

Name: Opium Fish Steamed with Tofu
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Opium fish; 1 box tofu

by Norma

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Opium fish is one of the aliases of flounder. Every time I steam this fish head, I like to use tofu as the bottom. The main reason is that the meat on the fish head is not much. One is to increase the amount of vegetables, and the other is tofu is in the fish. The scent of fish is also full of the body, and both are quite delicious. Generally, I use steamed fish soy sauce for steamed fish dishes, but this fish head only needs to be seasoned with green onion, ginger, salt and cooking wine to be very delicious.

Ingredients

1 piece Opium Fish
1 box Tofu

Opium Fish Steamed with Tofu

1. This time I bought the whole frozen opium fish. I divided the head and the tail twice to make it. The fish head was thawed and the internal organs were washed and set aside. The tofu can be soft tofu or old tofu, depending on your preference.

2. Cut small holes in the four corners of the bottom of the tofu box, then blow into one mouth, the tofu will be separated from the bottom of the box, then tear off the plastic film on the top, and buckle it directly into the plate.

3. After dicing the tofu and spreading it flat, put a few slices of ginger

4. Rub evenly salt on both sides of the opium fish head, a little more, so that the tofu underneath will not be too light, and then put green onion ginger on the fish head, drizzle a little cooking wine, and the water can be served after boiling. Steam for about 8 minutes

5. After steaming, pour out the excess soup, then drizzle with sesame oil, and put on the green onion.