Steamed Fish on Soft Tofu and Black-Bean Sauce and Asparagus over Rice

My little guy has suddenly changed from being a voracious eater to an extremely finicky one. Sigh. I have cooked countless dishes only to have him completely reject it on sight or spit it back out. I figured he was probably tired of the type of cooking that I have grown accustomed to - Italian. I decided to switch gears altogether and try a Chinese dish - albeit adapted out of a Sunset Magazine. The result? HE LOVED IT!

Ingredients
1 lb Tilapia
1-18 oz package of soft tofu

Marinade
1 T Chinese black bean garlic sauce
1 T Dry sherry
1 T Sesame oil
3 tsp Soy sauce
1 tsp Brown sugar
1 tsp minced garlic

Topping
1 T fresh peeled ginger slivers
2 Green onions, cut in 2 inch long slivers

Drain tofu and gently invert onto a thick layer of towels on a flat surface. Pat dry and let drain.

Meanwhile, whisk together the ingredients for the marinade. Set aside.

Rinse fish, pat dry and cut into pieces about the same size into rectangles (approximately 1x2 inches) The pieces should be about 1/2 inch thick. Add fish to the marinade and let stand.

Cut tofu into pieces about the same size as the fish. Line a glass pie dish with the cut tofu pieces and arrange the marinaded fish pieces on top of the tofu. Sprinkle the ginger evenly over the fish.

Using a pan or potthat is larger than the pie dish, add a couple inches of water. You also need something that is heat resistant to suspend the pie dish at least an inch above the water. I used a cylindrical food form and placed the pie dish on top of the food form. A pie rack or some other suitable structure may work.

Set pie dish on the rack or structure, cover and steam until the fish is barely opaque in the center (about 6-8 minutes). Remove the pie dish from the pot, sprinkle with green onions, and serve.

Serve with a side of steamed asparagus (chopped into little pieces for baby) and over a bed of long grain rice.

Serves 4.