Steam Japanese Beancurd with Fish Slices and Mince Chicken

This is a healthy and delicious dish. I have always love Japanese beancurd and fish but if you notice I have very limited post on either Japanese beancurd or fish. I just could find suitable recipe for fish and beancurd and of course i have always trying to avoid deep frying Japanese beancurd so i may only left with steaming them because as we all know Japanese beancurd is soft and delicate, the only way from them to stand for stew is to deep fry them first. Then the fish. Besides finding them a bit pricey here I just don't know what to do to them besides frying, steam and grilling. So, if you have any recipes for Japanese tofu and/or fish please do let me know.

Ingredients:-

• 1 tube Japanese Egg Beancurd, cut to 1cm thick
• about 150g fish fillet, sliced
• 50g minced chicken or pork
• 2 dried chinese mushroom, soaken in hot water for 30 minutes, remove stem and thinly slice
• 1 stalk spring onion, cut about 1.5cm each

    Marinate (A)

• Pinch of salt
• Dash of pepper
• 1/2 tsp sesame oil
• 1/2 tsp chinese cooking wine (optional)

   Marinate (B)

• 1/4 tsp pepper
• 1/4 tsp sugar
• 1/4 tsp light soy sauce
• 1/2 tsp cornflour

   For sauce

• 1 tbsp oil
• 1/2 tsp sesame oil
• 1/2 shallot, finely slice
• 1 tbsp ginger, finely slice
• 1 clove garlic, finely chopped
• 1 tsp oyster sauce
• 1 tsp light soy sauce
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp sugar
• 1/2 cup water (I use the water mushroom soaking)

Method:

1. Lightly season beancurd with marinate (A) in a heatproof dish or dish that you intend to put in steamer.
2. Marinate minced chicken and mushroom with marinate (B).
3. Heat oil and sesame oil in a wok. Saute shallot, ginger and garlic until fragrant. Add in mince chicken and mushroom. Stir. Add oyster sauce, light soy sauce, salt, pepper and sugar. Mix well. Then, add 1/2 cup liquid. Let it boil. 
4. Arrange fish slices over the beancurd and pour chicken and mushroom mixture around the sides of the beancurb. 
5. Place beancurd in a steamer over rapidly boiling water. Steam for 12 - 15 minutes. Sprinkle with chopped spring onion before serving.