Steamed fish, the Asian way with a twist! The addition of Fermented Bean Paste contributes to the strong but pleasant taste of this dish.
If you got hold of the freshest fish of the day, I highly recommend you to just simply steam it. Fresh fishes should be eaten with some accompanying ingredients to enhance the sweetness of the flesh. In my other video, I showed you how to steam with with some soy sauce (Cantonese style) and that was a great hit. This recipe also requires you to steam the fish but the taste is a whole different spectrum compared to the Cantonese style steamed fish. I especially enjoy it as the spice in this dish definitely perks the taste buds. To get the reach the full aroma of the dish, do stir fry the ingredients until fragrant. Which is why, low to medium heat is highly recommended! In the video, I used Seabass and if you would prefer other fishes, I would recommend you to pick white fish like cod or bream. If you enjoy the dish with a little more gravy, feel free to add some water or even corn flour water mixture to thicken the gravy. In any case, I bet you will be loving this quick and easy dish!
- 1 fish
- 1 chilli peppers (fresh)
- 2 tablespoons fermented soybean paste (taucu)
- 8 garlic cloves
- 2 shallots
- 1 tablespoons soy sauce
- 1 tablespoons oyster sauce
- 1 centimeters ginger
- 1 teaspoons sugar
Steps to Prepare
- Butterfly fish to quicken steaming process.
- In a heated pan, add oil to stir fry minced chili, garlic, shallots and ginger until fragrant.
- Then, add bean paste and the seasoning, soy sauce and oyster sauce.
- Stir fry for another 30 seconds to 1 minute at low heat and finally add sugar.
- Set cooked fermented bean paste aside
- Steam fish for 6 minutes with ginger slices over the fish.
- Remove ginger slices to cover fish fermented bean paste.
- Continue steaming for another 6 minutes.
- Serve with white rice.