Ikan goreng tauceo

Ikan goreng tauceo

Fried fish with salted soy beans

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g fish steaks
oil, for frying
2 onions, thinly sliced
2 garlic cloves, finely chopped
1 teaspoon fresh ginger, finely grated
2 teaspoons salted soy bean paste
3 fresh red chillies, seeded and sliced
1 teaspoon light soy sauce
lemon juice, to taste

Method

  1. Wipe the fish with damp paper towel. Pour the vegetable oil into a large frying pan to a depth of 1 cm. Cook the fish over medium heat until lightly golden on both sides. Drain on paper towel.
  2. Pour off all but 2 tablespoons of the oil from the pan and cook the onion until soft and translucent. Add the garlic and ginger and cook until golden brown. Add the salted soy bean paste and stir-fry for 1 minute, then add the chilli, soy sauce and 185 ml water. Allow to simmer until the sauce thickens slightly, then return the fish to the pan and cook for 5 minutes, turning once. Add the lemon juice, to taste, and serve with white rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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