Tauco ikan

Tauco ikan

Fish in brown bean sauce with stir-fried vegetables

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
750g fish steaks, such as tuna, mackerel or jewfish
80ml peanut oil
2 small onions, 1 finely chopped, 1 chopped into large pieces
1 1/2 teaspoons fresh ginger, finely grated
2 garlic cloves, finely chopped
2 tablespoons salted soy beans, drained
1 teaspoon dried shrimp paste, (optional)
6 banana chillies, seeded and sliced
or 1 red capsicum, seeded and sliced
125g green beans, sliced
150g bamboo shoots, sliced
1 tablespoon light soy sauce

Method

  1. Wipe the fish with damp paper towel. Cut the fish into serving portions. Season with salt.
  2. Heat the peanut oil in a wok or large heavy-based frying pan over high heat. Cook the fish on both sides until golden. Remove to a plate.
  3. Pour off all but 2 tablespoons of the oil and place the wok over medium heat. Add the finely chopped onion, ginger, garlic and salted soy beans and cook, stirring constantly, until the onion is soft. Add the shrimp paste, if using, and stir-fry for 2 minutes, then add the chilli and remaining onion and stir-fry for 1 minute further. Add the bamboo shoots, soy sauce and 170 ml water, stir well, cover, and simmer for 3 minutes. Return the fish to the pan and heat through. Serve with white rice.

Note

  • Instead of frying the fish in oil, you can add them to the pan after the water has been added and starts to simmer, then cover the pan and cook the fish for 6–8 minutes, depending on the thickness of the fish. In this case, only 2 tablespoons of oil will be necessary.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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