Steamed fish Cantonese style with braised Sichuan-style spicy bean curd


Ken Hom's steamed fish and spicy tofu is healthy and tasty.


For the fish

For the spicy bean curd

  • 1 tbsp groundnut oil
  • 1 tbsp ready-made whole yellow bean sauce
  • 1 tbsp dark soy sauce
  • ½ tsp salt, or to taste
  • 1 tsp red chilli powder
  • 170ml/6fl oz hot chicken or vegetable stock
  • 450g/1 lb fresh soft bean curd (tofu), cut into 3.5cm/1½in cubes
  • 2 tbsp coarsely chopped garlic
  • 2 tsp cornflour, mixed to a paste with 1 tbsp water

To serve