Recipe: Ground Bean Sauce Steam Pink Grouper with Tofu 磨豉醬豆腐蒸野生墨西哥紅石斑+++

Ground Bean Sauce Steam Pink Grouper with Tofu 
磨豉醬豆腐蒸野生墨西哥紅石斑

Ingredients:
Grouper Tail 1 1/4lbs

Green Onion 2 brunch cut into 2 1/2" section
Ginger 8 slices
Soft Tofu 1 pack
Preserved Radish 1 pack
Salt 1tsp
Water 1 cup

Seasoning:
For fish:
Salt 1tsp, White Pepper, Chicken Essence 1/4tsp

For tofu:
Corn Starch 1Tsp + Water 1Tsp
Ground Bean Sauce 2 Tsp
Mix well together

Left:  Ground Bean Sauce

Right: (Optional) Soy Bean Sauce with whole bean in it

Before plating:

Warm Seasoned Soy Sauce for Seafood 1/4 cup
Hot Cooking Oil 3 Tsp

Methods:

1. Soak preserved radish with 1tsp of salt and water before setting it aside.
2. Rinse grouper and padded very dry with disposable kitchen towels.
3. For thicker grouper tail, make 3 slits on each side of the tail.  Then, filet the tail but keep the bone on one side or cut the tail into fish steaks for easy cooking through.
4. Clean and Cut green onion into 2 1/2" sections.
5. Cut ginger roots into 1/8" slice or thin strings.
6. Rinse and drain tofu.  Then, cut tofu into desired thickness and size.  Set aside.
7. Bring the steamer to a boil.
8. Place 5 slices of ginger and white part of the green onion sections in the bottom of the steaming plate.
9. Place the padded dry fishtail on top of the green onion sections and ginger slices in the plate.
10. Season one side of the fish with 1/4tsp of salt, dashes of white pepper, and 1/4tsp of chicken essence.
11. Place the tofu slices around the fish.
12. Add the tofu seasoning mixture to the tofu slices.
13. Place the rest of the ginger slices around the fish.
14. Drain and rinse the preserved radish.
15. Add the padded preserved radish on top of the dish.
16. Now, the plate is pretty full.
17. When the steamer is boiling, put the dish into the steamer for about 20 minutes or until a toothpick/chopstick can poke through easily.
18. At 17 minutes, bring the 3Tsp of oil to hot but not smokey.  Warm up the 1/4 cup seasoned soy sauce in a microwave. 
19. About 20 minutes later, remove the dish filled with broth.  Drain half of it.
20. Place the rest of the green onion sections on top of fish.
21. Pour the seasoned soy sauce around the dish (not over the fish).
22. Finally, pour the hot oil on top of green onion sections and fish.
23. Serve immediately.

Notes:

Enjoying this dish on a gas burner to eat it hot is a bonus.

Serve it with rice.