Chinese Steamed White Fish Fillet with Tofu (Cantonese Style)

Bring about 1 1/2 inches of water to boil in a pot fitted with a steamer basket.

In a large bowl, stir together the chile, garlic, ginger, and black bean sauce.

Stir in dark and white soy sauces, vegetable oil, sugar, and white pepper.

In a small cup, mix together the cornstarch and water.

Stir into the sauce.

Cut fish fillets into thin strips, add to bowl, and coat well.

When water in steamer has reached a boil, carefully place the tofu cubes in a single layer in the basket, and steam, covered, for 2 minutes.

Place the fish strips on top of the tofu; cover and steam for another 3 minutes.

Remove and garnish with chopped green onion.

Serve with steamed white rice and stir-fried or steamed Asian vegetables.