Simple Way to Prepare Speedy Steamed Fish in Sweet and Savory Tauchu Sauce

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, steamed fish in sweet and savory tauchu sauce. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Steamed Fish in Sweet and Savory Tauchu Sauce is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Steamed Fish in Sweet and Savory Tauchu Sauce is something which I have loved my entire life.

To begin with this particular recipe, we have to 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 cook it.

The ingredients needed to make Steamed Fish in Sweet and Savory Tauchu Sauce:

1. Take 2 pc Sea Bass Fillet
2. Prepare 2 pc fresh Red Chillies (minced)
3. Prepare 2 pc fresh Green Chillies (minced)
4. Prepare 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. Prepare 2 Tbsp Cooking Oil
9. Take 1/4 cup Water (sauce)
10. Take 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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