Wednesday, May 7, 2014

Fish with Tausi (Chinese Black Bean) Sauce

The Original dish is supposed to be Fish and tofu with tausi sauce or in Indo, we called it Ikan tahu tausi. But in this recipe, I omit the tofu and replacing it with broccoli and straw mushrooms.

Tausi comes from a Chinese word called Douchi which is a fermented and salted black beans used generally to make black bean sauce. It has a pungent and sharp smell and tasted quite salty and bitter at the same time. Instead of the using Douchi beans itself, I got the black bean paste.

  • 200-250g Basa Fish Fillet
  • 130g Straw Mushrooms
  • 1/3 of Brocolli Florets
  • 2 Garlic cloves
  • 2 Small RedeChillies, cut to pieces
  • 2 cm Ginger, grated
  • 1 Tbsp Black Bean sauce
  • 1 Tbsp Oyster sauce
  • 1 Tbsp Light Soy sauce
  • 1.5 tsp Sugar
  • 50ml water
  • 1/2 tsp Chicken Powder
  • 1/2 tsp Sesame oil
  • Salt & pepper to taste
  • Corn starch for thickening & Dusting for fish fillet

1. Prepare on a plate, a mixture of corn starch and salt for the fish
2. Coat the fish lightly in the starch mixture
3. Shallow fry the fish until cooked and got that shiny coating

4. In a wok, heat 1 - 2 Tbsp of oil
5. Fry the Ginger and Garlic until fragrance, mix in the chillies
6. Next is the brocolli as it need more time to cook than the mushrooms
7. After 1-2 mins, mix in the mushroom. Cook for another 2-3mins
8. Combine oyster sauce, black bean sauce, soy sauce, sugar, water and chicken powder
9. Mix in the pan and let it simmer under low-medium heat for atleast 3mins

10. Taste the dish if it needs salt and pepper
11. In a small bowl, mix 1.5 tsp corn starch with just enough water to dissolve them
12. When the sauce in the wok is boiling, pour in the corn starch mixture to thicken it up
13. Once it thickens, Put in the fish fillet, stir it gently until all the fish is coated with the sauce

14. Let it sit in the wok for 2-3mins to let it soak the flavour
15. Serve with Steamed rice!

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