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

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, steamed fish in sweet and savory tauchu sauce. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Steamed Fish in Sweet and Savory Tauchu Sauce is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Steamed Fish in Sweet and Savory Tauchu Sauce is something that I’ve loved my entire life. They are nice and they look wonderful.

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

The ingredients needed to make Steamed Fish in Sweet and Savory Tauchu Sauce:
  1. Get 2 pc Sea Bass Fillet
  2. Prepare 2 pc fresh Red Chillies (minced)
  3. Make ready 2 pc fresh Green Chillies (minced)
  4. Take 40 g Ginger (minced)
  5. Prepare 20 g Garlic (minced)
  6. Prepare 2 Tbsp Fermented Yellow Bean Paste (Tauchu)
  7. Make ready 1 Tbsp Sugar
  8. Make ready 2 Tbsp Cooking Oil
  9. Take 1/4 cup Water (sauce)
  10. Get as needed Water (steaming)
  11. Prepare 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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