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
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
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
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.
my grandma would love a grandson like you, who can cook this dish for her! 🙂
Sean: sadly all my grandparents are gone
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.
Fan: Haha, thanks for the heads up. I shall return to the same area againnn!
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.
Vickie: my cooking is alright, won’t say it’s great but I get by. 😀
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.
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? ^_*
eatwhateatwhere: pasar malam price! 😀
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!
Smith: erm….
A great alternative and a welcome change from the sweet and sour.
suituapui: actually… i don’t know how to make sweet and sour style. haha
uncle KY so gheng until got ppl plagiarise his work, keke
Next weeks post: Fresh koi from the pond, Fried with Tausi
immature: noooooo
Yammmmmmy…
Might as well, because when trump become prezident, WWW3 will fried us all…
hehehehehehehehehehehehhe
immature: your dream came true!
you mean my Nightmare came true! NOOOOOOOOOOOOOOOOOOOoooooooo………
luv ur cooking posts! keep it up! x, fan
ccfoodtravel: when are you going to do the same?!
I guess Malaysians just could not live without chili pady eh!
Ken: haha that’s true.
lol @ chili paddy, after eat it, you river dance
Man this one look delicious. I’m gonna ask my wife to cook. Thank you for the recipe.
BukuTravel: hopefully it turns out well!
Excellent Post!!
Emma: ermm..