During my last visit to Ipoh, the tour guide brought us to a shop opposite Ling Sen Tong Temple [if I am not wrong] to buy some local products. Someone said that the chilli taucheo is good and may not be available in other states. As I wasn’t keen on buying anything in particular, I simply chose a bottle of the Chilli Taucheo. This Chilli Taucheo is quite similar to Dao Ban Jiang but it is not that salty but it has some sugar in it.
For this steamed fish dish, I use it for the steaming sauce and it turns out great. It is so simple and easy to prepare yet the result is awesome. This sauce is also good for steaming prawns, clams or to stir fry tofu puffs which I will definitely try. Lovely steamed fish block and looks so presentable and tempting.
1 piece white fish block – cleaned and pat dry
Steaming Sauce Ingredients
1 tbsp chopped garlic
I tbsp chopped gentle
½ tbsp chopped red chill [keep some for garnishing]
1 tbsp chopped spring onion [keep some for garnishing]
½ tbsp oil + 1 tsp sesame oil
1-2 tbsp Chilli Taucheo
1 tsp oyster sauce
- Place fish block on steaming plate.
- Heat both oils in a small pot/pan, sauté chopped garlic, ginger and some chopped chilli and spring onions until fragrant. Add in chilli taucheo. Stir to mix well. Off heat.
- Spread fried steaming sauce over fish and steamed for 10 minutes or more [depends on size of fish].
- Remove from steamer, sprinkle balance chopped red chillies and spring onions over steamed fish.
- Serve immediately.