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Malaysian Food Blog, Travel, Diving & More

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.

Discuss : KY cooks – Garupa with Fermented Beans

  1. my grandma would love a grandson like you, who can cook this dish for her! 🙂

  2. 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.

  3. 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.

  4. I’ll pan fried the fish 1st for extra fragrance 🙂

    • Choi Yen: not a bad idea at all, stayed away from that as we try not to make the floor oily again. haha.

  5. 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? ^_*

  6. 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!

  7. A great alternative and a welcome change from the sweet and sour.

  8. immature 2.0

    uncle KY so gheng until got ppl plagiarise his work, keke

  9. immature 2.0

    Next weeks post: Fresh koi from the pond, Fried with Tausi

  10. luv ur cooking posts! keep it up! x, fan

  11. I guess Malaysians just could not live without chili pady eh!

  12. Man this one look delicious. I’m gonna ask my wife to cook. Thank you for the recipe.

  13. Excellent Post!!

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