- Updated: March 26, 2021
This dish is quick and easy from start to finish. The soya bean paste works well with all the other ingredients.
Steaming, braising and pan frying are other methods used to cook the fish.
The key ingredient for making this fish stew is fermented soya bean paste (Tau cheo).
Tau cheo is a key ingredient used in Peranakan and some Chinese cuisines in Malaysia. I prefer the ones with whole soya beans, and not the ones with ground soya beans.
The seabass may be substituted with other white fish like red snapper sea bream, etc.
It goes well with a serving of hot steaming rice.
Notes
Tbsp = tablespoon.
Method
1. Marinade the seabass fillets with the ingredients A. Let it marinade for 30 minutes in the refrigerator.
2. After that, heat up the pan with 2 to 3 tbsp oil.
3. When the oil is hot, add the rest of ingredients B into the pan.
4. Stir and sauté on a medium heat for 5 minutes or until the shallots, garlic and ginger are fragrant.
5. Then add the sliced chillies and potato pieces (optional) and sauté for 2 minutes.
6. Add the water and bring to a rolling boil (5 minutes).
7. After that, add the rest of ingredients C into the pan and simmer for 5 minutes.
8. Then, add the marinated fish fillets and simmer for 5 minutes or until cooked. Check to see if the fillets are cooked by testing it with a fork at the thickest point and twisting gently. The fish will flake easily when it is done, and it will lose its translucent appearance.
9. Add salt (if required) and pepper to taste.
10. Switch off the flame, add and stir in the spring onions and serve hot.
Ingredients
Ingredients A – Marinade
½ to 1 tbsp salt.
2 tbsp white pepper powder.
Ingredients B
2 to 3 tbsp oil.
6 shallots finely chopped.
4 cloves garlic finely chopped.
6 cm X 3 cm ginger julienned.
Ingredients C
3 cups water.
2 red chillies. Slice it, remove the seeds, and cut into 2 pieces.
2 potatoes cut into 3 cm pieces. This is optional.
3 tbsp bean paste (tau cheo).
1 tbsp caramel soya sauce.
Ingredients D
400 g seabass fillet(s). Marinate with ingredients A.
3 sprigs spring onions finely chopped.
Prep Time: 20 minutes.
Cook Time: 25 minutes.
Total Time: 45 minutes.
Servings: 4 with rice.
Cuisine inspiration: Malaysian Chinese, Peranakan.