A very common fish dish in most Chinese families especially Peranakan homes. This fish dish is cooked with preserved soy bean paste [tau cheong] and ginger. Good to serve with porridge or rice.
At home, we called this dish Tau Cheong Hu or Chien Chuan Hu which is cooked according to our family way. But this one differs slightly from my family version but I find it good as the sauce tasted perfect.
I cooked this dish with one half of the Ikan Senangin from my hubby’s fishing trip. The other half was pan-fried and served with Lum Chut Sauce [see next post]. I had to cook the fish in 2 different ways/flavours because it was a big fish which I had to halve it for easier frying.
Since I love fried tofu with preserved soy bean paste, I added it to this dish. You can omit the tofu. For this dish, black promfret is a good choice.
Recipe Source – Nyonya Flavours [modified]
Ingredients
300 gm Kurau fish [I used half Ikan Senangin]
Enough oil for frying
Ingredients for Gravy
1 tbsp oil
20 gm ginger – cut thin shreds
2 cloves garlic – sliced
1 red chilli – seeded and cut strips
½ tbsp preserved soybean paste [tau cheong]
½ tsp sugar
1 tsp light soy sauce
125 ml water
½ tsp cornflour mixed with 2 tbsp water
Some spring onions – cut 1 inch lengths [optional]
- Pan fry fish with oil over medium heat until golden brown. Dish up on serving platter.
- Remove excess oil, leave 1 tbsp in wok to sauté ginger and garlic until golden.
- Add in soy bean paste and fry until fragrant.
- Add in light soy sauce, sugar and water. Bring to boil for several seconds.
- Thicken with cornflour mix. Add in chilli and spring onions.
- Pour sauce over fried fish. Serve with rice or porridge.
I'm sharing this post with Cook Your Books Event #21 [March 2015] hosted by Joyce of Kitchen Flavours
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