Steamed sea bass with tofu and shiitake
Sea bass steamed on silken tofu with shiitake, so the fish juices soak into the tofu — sweet, delicate and easy to digest.
- 30 min
- Serves 3
- Steam
- Medium
Why it suits you: People with qi deficiency tire easily and have little appetite, and the damp heat of Grain Buds leaves them even more sluggish. Sea bass strengthens the spleen, boosts qi and is easy to digest, tofu harmonises the stomach and shiitake boosts qi; steaming keeps it light, so it won't sit heavily at dinner.
Method
Prep 15 min · Cook 15 min- 1Mix the shiitake slices with a little cornflour and oil. Clean and pat dry the fish, score twice on each side and rub with a little salt.
- 2Lay the tofu on a plate, put the fish on top and scatter over the shiitake and half the ginger.
- 3Once the water boils, steam over high heat for 10–12 minutes, then pour off the liquid on the plate.
- 4Top with the spring onion and remaining ginger, pour over hot oil, then the soy sauce.
Cautions
- Not suitable if you are allergic to fish; watch out for bones.
Chef's tips
- Adjust the steaming time to the thickness of the fish: it's done when a chopstick slides easily into the thickest part.
The TCM view
Sea bass is sweet and neutral, strengthening the spleen, boosting qi and supporting the liver and kidneys. Tofu is sweet and cool, harmonising the middle and generating fluids; shiitake is sweet and neutral, boosting qi and settling the stomach. Ginger and spring onion warm the stomach and balance the tofu's coolness. It strengthens the spleen without heaviness, a gentle tonic for qi deficiency.
