Easiest Way to Prepare Any-night-of-the-week Steamed Fish in Sweet and Savory Tauchu Sauce

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, steamed fish in sweet and savory tauchu sauce. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Steamed Fish in Sweet and Savory Tauchu Sauce is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Steamed Fish in Sweet and Savory Tauchu Sauce is something that I have loved my entire life.

To get started 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 can achieve that.

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

1. Make ready Sea Bass Fillet
2. Get fresh Red Chillies (minced)
3. Make ready fresh Green Chillies (minced)
4. Make ready Ginger (minced)
5. Make ready Garlic (minced)
6. Get Fermented Yellow Bean Paste (Tauchu)
7. Get Sugar
8. Take Cooking Oil
9. Prepare Water (sauce)
10. Take Water (steaming)
11. Prepare Salt

Instructions 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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