Ikan Masak Taucu (Classic Fermented Bean Sauce Fish)
Hidangan tradisional · Malaysian
A classic Malaysian dish featuring pan-fried fish simmered in a savory and slightly sweet fermented soybean sauce (taucu) with aromatic ginger, garlic, and chilies. This recipe highlights the rich umami flavors of taucu.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- White fish fillets (e.g., snapper, sea bass)600g
- Fermented soybean paste (taucu)4 tbsp
- Garlic4 cloves, minced
- Ginger1 inch piece, julienned
- Red chilies2, sliced
- Green chilies1, sliced
- Shallots2, sliced
- Soy sauce1 tbsp
- Sugar1 tsp
- Water1/2 cup
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Cilantrofor garnish
Langkah
- 1
Pat the fish fillets dry and season lightly with salt and black pepper.
- 2
Heat vegetable oil in a wok or large skillet over medium-high heat. Pan-fry the fish fillets until golden brown on both sides. Remove and set aside.
- 3
In the same wok, add a little more oil if needed. Sauté the minced garlic, julienned ginger, and sliced shallots until fragrant.
- 4
Add the fermented soybean paste (taucu) and stir-fry for a minute until aromatic.
- 5
Pour in the water, soy sauce, and sugar. Bring to a simmer.
- 6
Add the sliced red and green chilies. Stir well to combine.
- 7
Gently return the pan-fried fish fillets to the wok, coating them with the sauce. Simmer for 5-7 minutes, or until the fish is cooked through and the sauce has slightly thickened.
- 8
Taste and adjust seasoning with salt if necessary.
- 9
Serve hot, garnished with fresh cilantro.
