Fried Fish in Fermented Soy Bean Sauce ( Taucho )
Taucho or Fermented Soybean paste is common in the Chinese and Indonesian kitchen. It is soybean pickled or salted with beneficial bacteria for a certain period for fermentation. Pickled soybean is practiced in the 3000 B.C, during the Chinese Emperor Dynasty. This is upon discovering the large amount of harmful substances contained when consumed soybean as is.The fermentation developed and increased its nutritional values that benefits especially in human body digestion.Presently, the fermented paste is used as ingredient for steaming, in soups, making noodles and as delicious sauce for fried meat or fish. The menu described is a fermented soybean, stir fried into beautiful brownish colored sauce topped the fried fish.
The sauce ingredients :
Blend / sliced
- 6 shallots
- 5 garlic
- 11/2" ginger
- 3 tbsp fermented soy bean paste ( salty ) - coarsely / finely pounded - depending on ones preference
Other ingredients
- 500 gm fish - Tilapia , Siakap or Bawal . Cleaned and fried . Leave it aside until later.
- 2 fresh green chilies - sliced
- 1 large onions - ring sliced or halves
- 2 tomatoes - chopped
- 2 sprigs spring onions and celeries - cut to 1'' length
- 1/2 cup fresh tamarind juice
- 1 fresh tofu ( beancurd ) - halves and thinly sliced
- 1/2 a cucumber - cut into an inch length and quartered and sliced to few strips
- salt and palm sugar
- Enough oil for frying
How to do
Heat oil in a pan. Sautee the sliced chilies and onion until translucent over high heat. Add the blended spices. Stir until fragrant. Add the chopped tomatoes. Simmer until reduced. Add the tamarind juice, with the sliced tofu and cucumber. Mix in enough salt and sugar. Combine the mixture. Leave to simmer until oil surface. Finally, top the sauce with the sliced spring onions and celeries. Stir and remove from heat. Pour the sauce over the fried fish and serve.
