The Hottest Tofu Steamed Fish Recipe You’ll Ever Try
If you love bold, fiery flavours and tender, silky textures, this spicy steamed fish with tofu is about to become your new favourite dish. Inspired by classic Chinese steamed fish preparations and taken to the extreme with a generous load of fresh chillies, garlic, and ginger, this version delivers an intense heat that perfectly complements the delicate fish and soft tofu. It’s healthy, incredibly quick to make (ready in under 20 minutes), and absolutely addictive when served over steaming hot rice.
The beauty of this dish lies in its simplicity: steaming keeps the fish moist and flaky while the tofu soaks up all the aromatic, spicy juices. The final pour of smoking-hot oil over the garnishes creates an irresistible sizzle that releases waves of fragrance, elevating the entire plate.
Ingredients (Serves 3–4)
- 1 package (14–16 oz / 400–450g) silken or soft tofu, cut into 3–4 thick slices or squares
- 12–16 oz (350–450g) skinless white fish fillets (cod, sea bass, tilapia, or halibut work beautifully)
- 4–6 fresh red chillies (use bird’s eye or Thai chillies for maximum heat; adjust to taste and seed for milder version), finely chopped
- 3–4 tablespoons minced garlic
- 2–3 tablespoons minced ginger
- 3–4 scallions, thinly sliced (reserve green parts for garnish)
- 2–3 tablespoons light soy sauce
- 1 tablespoon oyster sauce (optional, for extra umami)
- 1 teaspoon sesame oil
- 2–3 tablespoons neutral oil (such as vegetable or canola) for the hot oil pour-over
- Salt and white pepper, to taste
- Optional: fresh cilantro leaves for garnish, extra sliced chillies on top
Step-by-Step Instructions
- Prepare the base
Gently pat the tofu dry with paper towels to remove excess moisture. Arrange the tofu pieces in a single layer on a heatproof plate or shallow dish that fits comfortably in your steamer. - Layer the fish
Lightly season the fish fillets with a pinch of salt and white pepper. Place one fillet on top of each piece of tofu (or overlap smaller pieces if needed). - Bring the heat
Scatter the minced ginger evenly over the fish. Pile on the finely chopped red chillies generously—this is the key to making it the “hottest” version. Sprinkle about half of the minced garlic over the top. - Steam to perfection
Bring water to a rolling boil in your steamer setup (a wok with a steaming rack or a traditional bamboo steamer works perfectly). Carefully place the dish in the steamer, cover tightly, and steam over high heat for 5–8 minutes, depending on the thickness of the fish. The fish is ready when it turns opaque and flakes easily with a fork. Be careful not to overcook—it should remain silky and tender. - Prepare the sauce
While the dish steams, mix the soy sauce, oyster sauce (if using), sesame oil, and the remaining minced garlic in a small bowl. - The dramatic finish
Carefully remove the dish from the steamer (use oven mitts—it will be hot!). Drizzle the soy sauce mixture evenly over the fish and tofu. Scatter the sliced scallions (and cilantro, if using) on top. - The sizzling pour-over
Heat the neutral oil in a small pan until it is smoking hot. Carefully pour the hot oil over the garnishes—the dramatic sizzle will partially cook the scallions, chillies, and garlic, releasing an incredible aroma. - Serve immediately
Bring the dish straight to the table and serve with plenty of steamed white rice to soak up the spicy, garlicky juices.
Why This Dish Works So Well
The combination of soft, custard-like tofu and flaky fish creates contrasting textures, while the fresh chillies deliver bright, vibrant heat rather than the heavy spiciness of dried chillies or chilli oil. The steaming method keeps everything light and healthy, and the final hot oil technique ties all the flavours together in a restaurant-quality finish you can achieve at home.
Feel free to adjust the number of chillies to suit your heat tolerance, but for the true “hottest” experience, don’t hold back. This spicy steamed fish with tofu is guaranteed to wake up your taste buds and leave you reaching for seconds. Enjoy!
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