A week ago we bought three garupa fish for something like RM 25 from the Meru Pasar Malam nearby, and since we’re going to have to eat the same fish on three different occasions, it was an opportunity to try out different recipes.

I vaguely remember that we bought some fermented beans (tauchu) over CNY cos my brother had used it as a “secret ingredient” in his version of jiu hu char, so it was time to experiment on a version of garupa with tauchu dish.

raw ingredients - fish, tauchu, onion, garlic, ginger, chili padi
raw ingredients – fish, tauchu, onion, garlic, ginger, chili padi

Thankfully, the version I ended up cooking based on what we had in the pantry and fridge ended up rather delicious, so I’m penning it here for my own future reference. As always, you’re more than welcome to try it out yourself, and if you do, let me know how it turns out.

Ingredients:

  • one medium size garupa fish (siakap/barramundi should work too)
  • a couple of onions (sliced)
  • half a clove garlic (chopped)
  • an inch of ginger (strips)
  • 2 tablespoon of tauchu
  • 2-3 tablespoon of cooking oil
  • half a dozen chili padi, green or red

sautee everything minus the fish
sautee everything minus the fish

Cooking Instructions:

  • heat up cooking oil and then stir fry everything except the fish
  • once fragrant, add 1.5 cups of water
  • bring water to boil, then add fish
  • lower the heat, let simmer and cover for 10-15 minutes (depending on thickness of fish)
  • serve while hot

simmer & steam for 10 minutes and you're done
simmer & steam for 10 minutes and you’re done

As fermented bean is already quite a salty product, salt is not needed in this cooking method. The result is a simple fish dish that brings out the natural taste of seafood while having a sauce base that’s flavorful with a bit of a kick. Goes really well with rice. Will not hesitate to use this recipe again.

KY cooks – Garupa with Fermented Beans
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29 thoughts on “KY cooks – Garupa with Fermented Beans

  • November 3, 2016 at 5:53 am
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    my grandma would love a grandson like you, who can cook this dish for her! 🙂

    Reply
    • November 3, 2016 at 3:17 pm
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      Sean: sadly all my grandparents are gone

      Reply
  • November 3, 2016 at 8:19 pm
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    I miss reading your weekly restaurant reviews from PJ and KL places, since you moved to some backwater obscure edge of Selangor…

    I once stayed in some other backwater obscure edge of Selangor, learnt my lesson, regretfully, cos every damn good places (especially food places) is too damn far away and always flat broke from paying stupid toll (going up next year) and petrol (already higher). Sold that stupid house and moved back to heavenly PJ.

    We do hope you will return more often to civilization (KL and PJ lah)….again, really miss yr KL and PJ hot spots review.

    Reply
    • November 7, 2016 at 11:12 am
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      Fan: Haha, thanks for the heads up. I shall return to the same area againnn!

      Reply
  • November 3, 2016 at 11:36 pm
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    Ky your cooking is great. I use bean paste on steam fish with ginger and green onion and steam it it also has wine in it.

    Reply
    • November 7, 2016 at 11:16 am
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      Vickie: my cooking is alright, won’t say it’s great but I get by. 😀

      Reply
    • November 7, 2016 at 11:17 am
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      Choi Yen: not a bad idea at all, stayed away from that as we try not to make the floor oily again. haha.

      Reply
  • November 4, 2016 at 11:29 am
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    Wow, you managed to buy 3 garoupa for RM25! The recipe looks simple enough…and I do happen to have taucheo in my fridge. Will we be seeing two more recipes for your remaining fish? ^_*

    Reply
    • November 7, 2016 at 11:17 am
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      eatwhateatwhere: pasar malam price! 😀

      Reply
  • November 4, 2016 at 2:11 pm
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    The best post! I have ever read. The way you explanations, hat off!!, your time consuming research in a post is much appreciated. You are an inspiration. Keep it up!

    Reply
  • November 5, 2016 at 6:06 am
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    A great alternative and a welcome change from the sweet and sour.

    Reply
    • November 7, 2016 at 11:17 am
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      suituapui: actually… i don’t know how to make sweet and sour style. haha

      Reply
  • November 7, 2016 at 5:23 am
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    uncle KY so gheng until got ppl plagiarise his work, keke

    Reply
  • November 7, 2016 at 5:25 am
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    Next weeks post: Fresh koi from the pond, Fried with Tausi

    Reply
      • November 9, 2016 at 10:38 am
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        Yammmmmmy…

        Might as well, because when trump become prezident, WWW3 will fried us all…
        hehehehehehehehehehehehhe

        Reply
        • November 10, 2016 at 7:05 pm
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          immature: your dream came true!

          Reply
          • November 11, 2016 at 5:32 am
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            you mean my Nightmare came true! NOOOOOOOOOOOOOOOOOOOoooooooo………

            Reply
    • November 8, 2016 at 10:31 pm
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      ccfoodtravel: when are you going to do the same?!

      Reply
  • November 8, 2016 at 9:01 am
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    I guess Malaysians just could not live without chili pady eh!

    Reply
    • November 8, 2016 at 10:31 pm
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      Ken: haha that’s true.

      Reply
      • November 14, 2016 at 9:16 am
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        lol @ chili paddy, after eat it, you river dance

        Reply
  • November 9, 2016 at 8:01 pm
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    Man this one look delicious. I’m gonna ask my wife to cook. Thank you for the recipe.

    Reply
    • November 10, 2016 at 7:05 pm
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      BukuTravel: hopefully it turns out well!

      Reply

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