Mar 14, 2006

Steamed Halibut with Tausi, Tofu and Kai-Lan

First, the tips and notes.

This dish is composed of 3 steps -- steaming the fish, making the sauce, and blanching the Kai-Lan leaves. To simplify, you could opt to cook this dish while you cook rice, as I did. I piled up the Kai-Lan in the rice pot as the rice was on its final stage of steaming. That way, the vitamins from the Kai-Lan steeped onto the cooking rice, I cut one step and saved on LPG. :)

You could also opt to deep fry the fish instead of steaming it, but steaming is the healthier option. :) Also, as I did in this recipe, you can use some of the water in the steamer pot (which has the fish drippings collected from steaming) for the sauce. This way, you still get the important Omega 3 and fish oil in, and not waste water! :)

Steaming will take about 10-15 minutes. You can use that time for slicing and preparing the sauce ingredients.

I used olive oil for sauteing, but that's because I am watching our cholesterol levels. If palm oil is what you have in the house, by all means use it!

And now, the recipe.

What's in it?

1 Indian Halibut (Dapa), about 1.5 kgs., cleaned and sliced
4 cups tap water
3 tablespoons olive oil, or canola oil
1 thumb ginger, sliced
5 cloves garlic, minced
1 small onion, sliced
1 small red bell pepper, sliced into small cubes
1 small green bell pepper, sliced into small cubes
3 to 4 tablespoons tausi (salted black beans)
2 to 3 tablespoons brown sugar
1 block tofu, sliced into cubes
1 1/2 tablespoons cornstarch dissolved in 2 teaspoons water
spring onions cut into 1/2" lengths for garnish
half a bundle of Kai-Lan, washed and separated into individual stalks

Kitchen Conjugations:

Boil water in a steamer pot (or a wok). Brush fish slices with a little oil then arrange them on the steaming plates (or grill, if using a wok). Cover and steam for 10 minutes or so.

Meanwhile, blanch kai-lan leaves (by arranging them in a bowl and pouring boiling water on them; or follow my suggestion above). Do not overcook; they should still be a little crunchy and green. Remove from heat and arrange on serving platter. Set aside.

Prep-up sauce ingredients. [If you're done with that, go watch TV or something. :)]

If fish is cooked, remove steaming pot from heat, and carefully transfer the fish slices from the steamer plates onto the bed of Kai-Lan leaves.

Heat olive oil in a pan and saute ginger, onions and garlic for one minute. Add tausi, sugar and the bell pepper cubes and stir fry for 30-45 seconds. Add in tofu, stir fry for half a minute, then add 2 to 3 cups of fish stock (from the steam pot) or water. Simmer for about a minute, then check seasonings. (If mixture has become too salty, add a teaspoon of vinegar and let simmer for 20 seconds more.) Add in cornstarch mixture and continue simmering and stirring until sauce thickens.

Pour sauce over fish slices and garnish with spring onions. Enjoy with steamed rice or batard (if you've given up eating rice) or wheat bread. And some White. Hehehe. :P