Steamed Halibut Steak with Chinese Black Bean Sauce & Tofu (豉汁蒸魚)

They had fresh halibut steaks on sale at Osaka/T&T Supermarket. Love their crazy Tuesday & Wednesday Sale .... if you watch it closely on their website, you can get some really good deals. In my case, I got to buy fresh halibut steaks for 7.99 $/lb. That is really cheap. I try to cook fish once a week as I find it very important for the boys to not always have meat. Steaming your meal is so much healthier and very easy to follow.

Steamed Halibut Steak with Chinese Black Bean Sauce & Tofu

(豉汁蒸魚)

2 medium slices of fresh halibut steaks, rinsed & patted dry

1 box medium firm smooth tofu, sliced

Chinese Black Bean Sauce:

2 tablespoons fermented black beans, smash it with the end of your knife handle to release the flavour(I like the Yang Jiang Brand of black beans)
1 tablespoon Chinese rice wine (or dry sherry)
2 teaspoons cornstarch
1 tablespoon minced ginger/garlic mixture
1/4 teaspoon ground black pepper
1 teaspoon cooking oil
1 teaspoon sesame oil
1 teaspoon soy sauce
1 tablespoon minced cilantro/green onion mixture
1 teaspoon sugar
1/4 teaspoon grated orange peel
Optional – sliced jalepeno peppers to taste

Step 1:
Combine all the ingredients for the Chinese black bean sauce. Transfer tofu slices on a shallow, heatproof pan that will fit inside your wok (a pie plate or 9” cake pan works great). Carefully place the fresh halibut slices on the top of the tofu. Spread the black bean sauce over the fresh halibut slices.

Step 2:
Set steaming rack inside of wok and fill with water almost up to height of rack. Turn heat to high and when water is boiling, turn heat to medium-high. Set pan on top of a steaming rack in wok. Steam on med-high heat for 18-20 minutes until halibut steaks. Make sure that when you are steaming that you don’t run out of water in the wok. Replenish with additional water, if needed.

Enjoy !!