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Steamed ikan kembong with bean paste ~ 豆酱蒸鱼


Taucheo or fermented bean paste is salty but when sauted with fresh ginger and garlic, the gravy makes a perfect combination with steamed fish.  If you like the gravy to be slightly spicy, toss in some  birdeye chillies and add in a bit of sugar to taste.  This steamed fish is quick and easy to prepare and is extremely appetising.  But do bear in mind that steamed fish must be eaten straight from the steamer as the taste differs when the dish is cold.



Steamed ikan kembong with bean paste ~  豆酱蒸鱼

Ingredients
  • 400 gm ikan kembong
  • 4 tsp garlic and ginger, chopped
  • 1 Tbsp fermented bean paste (taucheo)
  • 2 birdeye chillies
  • 1/2 tsp cornstarch + 2 tsp water
  • Spring onions to garnish
Method
  1. Clean up the ikan kembong, season with some salt.
  2. Heat up some oil in a pan, saute the garlic and ginger till fragrant, add in the bean paste.  Add in 1/2 cup water.  Fine tune to taste with some sugar.  Add in cornstarch thickening. Set aside.
  3. Arrange the fish onto a plate.  Steam on high heat for 8 mins.
  4. Immediately pour the bean paste mixture onto the fish and sprinkle on the birdeye chillies, let steam for a minute or two.
  5. Remove dish from steamer and garnish with some spring onions.
  6. Serve immediately with white rice or congee.

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