SPICY BEAN SAUCE FOR FISH

Steam Fish

sounds like an easy task.

Not so, if you want it to be 

1) no fishy smell

2) nice looking

3) fragrant and tasty

and 

to top it all

4) it must be just done, not overcooked!

To achieve all these,

you need a good sauce 

and 

a little knowledge of steaming skill.

The secret is finally revealed by my sister-in-law 

Yvonne Ang

If you want a simple soya sauce, here is the recipe 

for Hongkong style steam fish.

A spicy one?
This is the popular酱蒸魚

Spicy Bean Sauce 

2 Tbsp old ginger, diced finely

2 Tbsp garlic, diced

2 Tbsp fresh red chilli, diced

2-3 chilli padi (spicy), diced

1 Tbsp taujoo, minced

1 tsp sugar

2 Tbsp cooking oil

1/2 cup water

1. heat up 2 Tbsp cooking oil in a wok

2. add ginger & garlic, fry until fragrant

3. add chilli & taujoo & continue frying

4. add 1/2 cup water & simmer.

5. add sugar to taste

6. done!

To steam fish

1. clean fish & steam fish until just done

    (how to check?)

    - if whole fish, the eye will come out  a bit.

    - if fish pieces, when chop stick can go through when poked.

2. drain away the water from the fish (remove smell)

3. pour the hot sauce over the fish, serve hot!