Steamed Fish in Sweet and Savory Tauchu Sauce
Steamed Fish in Sweet and Savory Tauchu Sauce

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, steamed fish in sweet and savory tauchu sauce. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Steamed Fish in Sweet and Savory Tauchu Sauce is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Steamed Fish in Sweet and Savory Tauchu Sauce is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have steamed fish in sweet and savory tauchu sauce using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Steamed Fish in Sweet and Savory Tauchu Sauce:
  1. Take 2 pc Sea Bass Fillet
  2. Get 2 pc fresh Red Chillies (minced)
  3. Take 2 pc fresh Green Chillies (minced)
  4. Get 40 g Ginger (minced)
  5. Make ready 20 g Garlic (minced)
  6. Get 2 Tbsp Fermented Yellow Bean Paste (Tauchu)
  7. Get 1 Tbsp Sugar
  8. Take 2 Tbsp Cooking Oil
  9. Get 1/4 cup Water (sauce)
  10. Get as needed Water (steaming)
  11. Take as needed Salt
Steps to make Steamed Fish in Sweet and Savory Tauchu Sauce:
  1. MARINADE; rub Salt (a few pinches) and 20g of Ginger on the fish fillets (on either sides) and set aside.
  2. SAUCE; heat 2 Tbsp of Cooking Oil. Add in the Garlic, Ginger and cook until fragrant (10 sec). Then add the Green and Red Chillies and cook until fragrant. Then add the Tauchu Paste and Sugar and cook for 1 minute. Next, add Water and cook until the sauce has thicken. Turn off the heat and set aside.
  3. STEAMING; steam the fish fillet for 3 minutes (depending on the size) on high heat, covered with a lid. Then, add the Tauchu Sauce and continue to steam for another 3 minutes. You don't need to pour all of the sauce, just enough to cover most of the fillet.
  4. SERVE; after 6 minutes, turn off the heat and let the fish rest for 5 minutes. When serving, pour the rest of the sauce on top.

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