This is one of my favourite childhood dish & it is still my favourite. In Cantonese it is called "Taow Cheong Yu". And it has to be served on fried black pomfert fish. Simply yum!
In Penang, this dish is always on the menu in most of the small restaurants / hawker stalls which served cooked dishes or the local Penang cuisine.
Fried Black Promfret with Bean Paste Sauce & Ginger Recipe
Ingredients:
1 fried black pomfret
Lots of ginger, thinly sliced
3 cloves of garlic, chopped
2 stalk of spring onions, thinly sliced.
1 - 2 tbsp of oil
1/2 tsp of sesame oil
1 tsp sugar
2 tsp bean paste - it is salty
150 ml water
Preparation steps:
1. Mix the bean paste with water, sugar & sesame oil set aside.
2. Heat up the oil in the wok, then add in the garlic, ginger & fry until fragrant. Add in the bean paste mix & spring onions. Bring to boil.
3. Pour over the fried fish & served hot with steamed rice.
Bon appétit !
Chin's notes:
1. Bean paste is slight salty, add more water / sugar to reduce the saltiness. But it is the salty taste that made this dish yummy!
2. Other fishes if you cannot get black pomfert : Sea bream / red snapper / sole / flounder / leather jacket.
3. Here is a link on how to prepare fried fish.
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