Ginger Chili Salted Beans Stew Fish

I hardly cook fish, first thing, hubby dislike to eat fish and the skills of cooking fish dish could be troublesome. However, we always get fish supplies from MIL so… i still have to do it once a while! I was thinking should i do tomato sweet sour fish or something spicy salty, here, i ended with this quite Chinese Style of taste.


Basically i would say only Chinese family will use the fermented salted beans, or named as Tau-Chu to cook dishes. It comes with special fragrance and with it’s salty taste, we can use it for soy sauce or salt replacement.



Fish * Depends your choice

Fermented Salted beans * 1 tbsp

Light Soy Sauce * 1 tsp

Ginger * 2 tbsp (thin slices)

Green Scallion * depends (cut into 1 inches in shape)

Chili * 2 pcs (thin slices)

Garlic * 2 cloves (finely chop)

Water * 4 tbsp


How to cook:

  1. Heat up the wok with oil and start pan frying the fish. (each side about 5-6 minutes). The fish do not have to 100% cook as we will have to do the next steps later. Once the fish is ready, set it aside in a clean dry plate.
  2. Heat up the wok with little bit oil and add in the fermented salted beans, garlic, ginger, chili to mix well and stir fry it till fragrance.
  3. Add in the water and light soy sauce into the paste and add in the fish too.
  4. Let the fish stew in the paste for 7-8 minutes until the water dry up become a thicker gravy, by that time the fish should be well cook 100%
  5. Add in the green scallion and cook for 30 seconds
  6. Ready to served..





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