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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, steamed fish in sweet and savory tauchu sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Steamed Fish in Sweet and Savory Tauchu Sauce is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Steamed Fish in Sweet and Savory Tauchu Sauce is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook 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. Prepare 2 pc Sea Bass Fillet
  2. Make ready 2 pc fresh Red Chillies (minced)
  3. Get 2 pc fresh Green Chillies (minced)
  4. Get 40 g Ginger (minced)
  5. Make ready 20 g Garlic (minced)
  6. Take 2 Tbsp Fermented Yellow Bean Paste (Tauchu)
  7. Make ready 1 Tbsp Sugar
  8. Take 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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