Recipe: Steamed fish and tofu.

It has been quite some time since I've posted a recipe, but my kitchen is busy as always. Despite feeling the onslaught of grad school - classes, teaching, reading papers - I still make sure to eat homemade meals most days of the week.

This dish I made tonight is my mother's recipe, and has always been one of my favorites. It takes the light tastes of fish and tofu, and drizzles it with a bold, spicy sauce. From start to finish, it takes no more than 30 minutes (20 if you're efficient) to get on the table.

Ingredients

microwavable glass or ceramic dish

1 large fillet of tilapia or other white fish (~10 oz)

1 package Japanese-style silken tofu

rice cooking wine

3-4 stalks spring onion, finely chopped

small hot chilis (like serrano), finely chopped

a neutral oil, like canola or vegetable

soy sauce

sesame oil

rice, for serving

Method

1. Thinly slice the fish. Sprinkle with salt and marinate it with rice cooking wine in a bowl.

2. Thinly slice the tofu. Chop onions and chilis.

3. Layer fish and tofu pieces alternately in the microwavable dish. In other words, place pieces of fish-tofu-fish-tofu in a row, and fill up the dish by repeating this way. Place in microwave, and set for 8 minutes. The tofu and fish will steam and cook together.

4. In a small pan, heat the neutral oil, then sautee onions and chillis until soft. Turn off heat. Mix in about half-cup (but I never measure, so use your judgment!) of soy sauce, and a few tablespoons of sesame oil.

5. When tofu and fish are done, drizzle the sauce over. Serve over rice. Goes great with some garlic-sauteed leafy greens.