This quick and easy recipe uses salted soy beans, or tauchu, as the main flavor component. If you missed my post on Nyonya Chicken Stew (Pongteh), they both use the same main ingredient which lends a smoky and earthy flavor to meats. Caramelized onions are added to further accentuate the flavor.
You can find salted soybeans in local Asian grocery stores. Since it is salty on its own there is no need to add more salt to the dish and sugar is added instead to balance out the taste. The fish is pan-fried beforehand to give it some form and prevent it from breaking down during the simmering stage.
Salted Soybean Fish (Tauchu Fish)
- Yield: 2 1x
Ingredients
Scale
- 2 fillets of your choice
- 1/2 yellow onion, sliced
- 1/2 teaspoon turmeric powder
- 2 tablespoons salted soy beans (tauchu)
- 1 tablespoon thick soy sauce
- 1 teaspoon sugar
- 1/2 cup water
- 1 green onion, sliced (optional)
Instructions
- Mix turmeric powder and fish and pan-fry over medium high heat until both sides are cooked through and crisp. Remove and set aside
- Mash the salted soy beans into a paste
- In a new pan, saute the onions until translucent
- Add soy beans paste and stir to mix, cooking until fragrant
- Add water and sugar and bring to a boil
- Add the fried fish and simmer until the gravy has reduced and thickened
- Dish and serve hot garnished with green onions
Comments & Reviews
I made both of the dishes and am trying to post up soon. I agree about tauchu and what it can do to dishes, I mean for the tinge of salty taste.