If you get hold of fresh fish, I highly recommend that you just simply steam it. Fresh fishes should be steamed with some accompanying ingredients to enhance the sweetness of the flesh. In my other video, I showed you how to steam fish with some soy sauce (Cantonese style) and that was a great hit. This recipe also requires that the fish be steamed but I assure you, the taste is a whole different spectrum compared to the Cantonese style version.
I especially enjoy it as the spice in this dish definitely tantalizes the taste buds and perks the appetite. To get to reach the full aroma of the dish, do stir-fry the ingredients until fragrant. Hence, low to medium heat is highly recommended.
In the video, I used Seabass but if you prefer other types of fishes, I would recommend that you choose white fish like cod or bream. If you want the dish with more gravy, feel free to add some water and even corn flour/water mixture to thicken the gravy. In any case, I bet you will love this quick and easy dish.
Steamed Fish with Fermented Bean Paste is also known as: Steamed Fish with Taucu
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In a heated pan, add oil to stir-fry minced chili, garlic, shallots and ginger until fragrant. Then, add bean paste along with soy sauce and oyster sauce. Stir-fry for another 30 seconds to 1 minute at low heat and finally, add sugar. Leave cooked fermented bean paste aside.
Butterfly the fish to quicken steaming process. Steam fish for 6 minutes with ginger slices over the fish.
Remove ginger slices and cover fish with fermented bean paste. Continue steaming for another 6 minutes. Serve with white rice.