Fish and steaming. We have spoken about before right (Nyonya Steamed Fish, Vietnamese Steamed Fish, Thai Steamed Fish & Hong Kong Style Steamed Fish)? Of course. If I am not mistaken. In fact, I can clearly remember I spoke about fish and steaming in a couple of my recipes (Teochew Steamed Fish & Steamed White Pompret)? Now, what about fermented bean paste, also known as taucu or taucheo? For this, you should refer to my previous recipe of Mee Siam Kuah. Anyway for the gist of it, lemme tell you that fermented bean paste is? The outcome of soy beans fermented in salt over time. And these days, there's a couple of types. The sweet and salty ones, the spicy and salty ones and what not maybe you will discover if you are buying fermented bean paste.
Alright, let's get to back on fish (Malaysian Fish Sambal, Fried Fish with Soy Sauce, Ikan Goreng Asam, Ikan Goreng Kunyit & Sambal Stuffed Fish) and steaming now. Come to think of it, there's nothing much I can think I must tell you. Except maybe, steaming for me personally, is the easiest cooking technic. Why? Because, usually, you add all the ingredients in the steaming tray alongside fish and just steam. Steamed Fish with Fermented Bean Paste is pretty much the same. However, when it comes to the taste, wow, what a good and profound burst of tadbit of spiciness, saltiness and sweetness. Basically, the appreciated role play of tastes in one. The Malaysian tastes or we can say overall, Asian tastiness too.
Alright, let's get to back on fish (Malaysian Fish Sambal, Fried Fish with Soy Sauce, Ikan Goreng Asam, Ikan Goreng Kunyit & Sambal Stuffed Fish) and steaming now. Come to think of it, there's nothing much I can think I must tell you. Except maybe, steaming for me personally, is the easiest cooking technic. Why? Because, usually, you add all the ingredients in the steaming tray alongside fish and just steam. Steamed Fish with Fermented Bean Paste is pretty much the same. However, when it comes to the taste, wow, what a good and profound burst of tadbit of spiciness, saltiness and sweetness. Basically, the appreciated role play of tastes in one. The Malaysian tastes or we can say overall, Asian tastiness too.
Ingredients
2 medium size tenggiri/mackerel (or other suitable firm fish)
1 full tbsp taucu/fermented soy paste (see dry mee siam for the picture of taucu)
1 inch ginger - remove skin and chopped
2 red chillies - chopped
A little salt (only if needed because taucu is salty)
A little sugar
Some coriander leaves for garnishing
1/2 lime (optional)
Some water if you like more gravy
Method
Add all ingredients except coriander leaves and lime juice on a steaming tray.
Steam till fish is cooked.
Before serving, squeeze lime over and garnish with coriander leaves.
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