Chinese Home Style Dishes 1

Steamed Salmon and Tofu
This is one of my favorite recipes lately. It's so healthy, tasty, and super easy to make. Just cut, combine, toss and steam. It's from one of the new recipe books I got from my recent trip to Taiwan (Savory dishes by Paul Ho), but modified and made better by me :D

Ingredients:
Salmon 1/2 lb to 1 lb
Silken Tofu 10 oz box
Egg 2, scrambled
Green onion 1 stalk, finely chopped.

Seasoning:
Cooking alcohol (mirin) 1 Tbs
(Can be substituted by regular cooking alcohol with about 1 tbs sugar added)
Salt 1 ts
Corn Starch 1/2 Tbs
Ground white pepper 1/2 ts
Sesame oil 1 ts
Fish sauce 2 ts

Direction:
1. Cube the salmon, about 1/2 inch in size, add mirin, mix well, let sit for 5 minutes.
2. Cube the tofu same size as salmon, Add to 1.
3. Add eggs, salt, corn starch, ground white pepper, and sesame oil to mixture, toss to combine all.

4. Pour the mixture into a shallow plate, I used a glass 9" pie plate
5. Steam for 15 minutes over water in a covered pot, med to high heat.
6. Remove, drizzle the fish sauce and garnish with chopped green onions.
Enjoy!

Extra tips:
- I usually discard the salmon skin. However fresh the salmon is the skin part is always kinda fishy to me.
- The addition of mirin / cooking alcohol to the original recipe is to further reduce any possible fishy taste, also to add slight sweetness to the dish.

Useful tools for steaming:
- Use a rack to prop the dish away from water, a sterdy bowl would do the trick too.


- Use one of these tongs looking thingy to put in / lift the dish out. I got mine from Taiwan, but it should be fairly common in Asian grocery stores.