steamed Siakap fish belly with "Cheong Cheng" sauce style.(酱蒸鱼)
INGREDIENTS
1 fish
1 chilli peppers (fresh)
2 tbsp bean paste (taucu)
8 garlic cloves
2 shallots
1 tbsp soy sauce
1 tbsp oyster sauce
1 cm ginger
1 tsp sugar
1 chilli peppers (fresh)
2 tbsp bean paste (taucu)
8 garlic cloves
2 shallots
1 tbsp soy sauce
1 tbsp oyster sauce
1 cm ginger
1 tsp sugar
STEPS TO PREPARE
In a heated pan, add oil and saute minced chili, garlic, shallots and ginger until fragrant.
In a heated pan, add oil and saute minced chili, garlic, shallots and ginger until fragrant.
Then, add fermented bean paste, soy sauce and oyster sauce.
Saute for another 30 seconds to 1 minute at low heat and then add sugar.
Leave cooked fermented bean paste aside.
Steam fish for 6 minutes with ginger slices placed over the fish.
Remove ginger slices before covering fish with fermented bean paste.
Continue steaming for another 6 minutes.
Serve immediately.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10212317593161238&set=pcb.1816262865301307&type=3
Credit: Eelynn Koay
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.my/2017/02/complete-recipe-steamed-siakap-fish.html
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