Sunday, May 12, 2013

Steamed Red Snapper with 3 Sauces

Today we had a simple 3-dish meal with miso soup for dinner. We had fried vegetable with pork shabu shabu, fried prawn tempura and steamed red snapper with three sauces. 

The key ingredient for the sauce mixture is this special Taiwanese sauce called bull head toona bean paste that i bought a while ago during the Taiwan fair held in my neighbourhood supermarket.

This sauce goes well with rice noodles and thick 'mee suah'. You can find more details about the sauce and other taiwanese sauces in this website

Ingredients :
200g -  300g red snapper fillet
2 tsp of chinese cooking oil
One thumb size ginger - half sliced for steaming with the fish and another half shredded for frying with garlic
6 cloves of garlic -chopped
Spring Onions - chopped

1 tbsp of bull head toona bean paste 
1 tsp of fermented bean paste sauce
1 tsp of hoisin sauce
2-4 tbsp of water
Sesame oil

Method :

1. Fry shredded ginger and minced garlic and set aside.

2. Chop spring onions and set aside

3. Wash red snapper and put sliced ginger on top and steam with 2 tsp of wine for about 10 minutes in slow fire. Set aside the juice from the steamed fish and mix this with the sauce later.

4. Put a little oil in the medium heated wok and pour all the sauces into the pan and cook for a while until fragrant. Add about 2-4tbsp of water and the fish juice that we had set aside. Add sugar to taste. Add a dash of sesame oil and switch off fire.

5. Pour the sauce mixture on top of the steamed fish.

6. Garnish with fried garlic, ginger and chopped spring onions.

Note :
1. I think this dish will taste better if we were to cook the sauce with one piece of crushed sour plum and some chopped chilli paddy.

2. The bull head toona bean paste is a little oily itself. 

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