This Garupa dish was created from things out of the pantry and refrigerator, including the tauchu, which had been bought around Chinese New Year to make something else.
The result was a simple fish dish that brings out the natural taste of seafood while having a flavourful sauce base with a bit of a kick.
It goes really well with rice. Would not hesitate to use this recipe again.
- 1 medium-sized garupa (siakap/barramundi should work too)
- A couple of onions, sliced
- 1/2 clove garlic, chopped
- 2.5 cm ginger, cut into strips
- 2 tablespoons tauchu
- 2-3 tablespoons cooking oil
- 6 cili padi, green or red
- 350 ml water
- Heat the cooking oil and stir-fry everything except the fish. Once it is fragrant, add the water.
- Bring the water to the boil and add fish.
- Lower the heat, cover and simmer for 10 to 15 minutes, depending on the thickness of the fish.
- Serve hot.
Tip: Since fermented beans are already salty, no salt is needed for this dish.
This recipe was first published here.
Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at KYspeaks.com.