Savoury Steam Fish with Taucheo
From dariah 17 years ago
- 45 minutes to make
- Serves 6
This recipe goes perfectly with rice. Other vege such as cauliflower and broccoli can also be added in the gravy. It is one of my family favourite recipies.
Ingredients
- 1 whole trout/ Grouper (medium size), washed shopping list
- juice of a lime shopping list
- A little salt and oil for marinate shopping list
- 2 tablespoons canola oil shopping list
- 3 tablespoon preserved soy bean, slightly washed, drained and slightly mashed shopping list
- 1 inch ginger (about the size of a thumb), thinly sliced shopping list
- 2 cloves garlic, thinly sliced shopping list
- 2 Bird’s Eye chilli, thinly sliced (option) shopping list
- ½ cup water or as preference shopping list
- 1 cube fish stock shopping list
- 1 teaspoon corn flour, dissolved in ½ cup water shopping list
- ½ cup spring onion, cut 2 cm long shopping list
How to make it
- Marinate the fish with salt, oil and limejuice. Steamed the marinated fish for 30 minutes or until cooked.
- Place the fish into an oval serving plate and put aside. Keep the leftover fish juice.
- Heat the oil in a pan. Add in garlic, ginger and chilli. Stir for 1 minutes.
- Add in soybean paste, fish juice and fish cube stock. Pour water and bring to boil.
- Pour corn flour while keep on stirring until the gravy become a little bit thick.
- Lastly sprinkle spring onion and stir a little bit before turn off the stove.
- Pour the gravy onto fish and serve while hot.
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