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Steamed Tilapia: Hunan-Style Whole Fish
Steamed Tilapia: Hunan-Style Whole Fish 
This Hunan-Style Steamed Tilapia is a flavorful and healthy dish that highlights the freshness of the fish and the bold flavors of Hunan cuisine. Here’s how to prepare it:
Ingredients:
1 fresh tilapia (whole, 1¼ - 1½ pounds or about 650g)
16 ounces silken tofu (450g, sliced in half lengthwise and then crosswise into ¼ inch slices)
⅛ teaspoon salt (for the tofu, plus more to taste)
3 tablespoons canola oil
1½ tablespoons ginger, minced
6 tablespoons Duo Jiao (4 ounces/115g, plus some of the liquid from the jar)
3 cloves garlic, minced
1 scallion, finely diced (white and green parts separated)
⅔ cup hot water
2 tablespoons soy sauce
1 teaspoon sugar
¼ teaspoon white pepper (or to taste)
Instructions:
Prepare the Tofu:
Lightly sprinkle the sliced silken tofu with ⅛ teaspoon of salt. Set aside to allow the salt to draw out some moisture.
Prepare the Fish:
Clean the tilapia thoroughly and make a few diagonal slashes on each side of the fish. This helps it cook evenly and allows the flavors to penetrate.
Make the Sauce:
In a small bowl, combine the minced ginger, Duo Jiao, minced garlic, white parts of the scallion, soy sauce, sugar, and white pepper. Mix well.
Assemble for Steaming:
Place the salted tofu slices on a heatproof plate that fits into your steamer. Lay the tilapia on top of the tofu. Pour the sauce mixture over the fish, ensuring it gets into the slashes.
Steam the Fish:
Fill a steamer pot with water and bring it to a boil. Once boiling, place the plate with the fish and tofu into the steamer. Cover and steam for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
Finish the Dish:
In a small saucepan, heat the canola oil over medium heat until hot. Carefully pour the hot oil over the steamed fish and tofu to enhance the flavors and create a fragrant aroma.
Serve:
Garnish with the green parts of the scallion. Serve the steamed tilapia hot, alongside steamed rice to soak up the delicious sauce.
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