Fried Fish with Bean Paste Sauce

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.

http://fromchinshome.blogspot.fr/2015/01/fried-fish.html?m=1

Fried Fish

All time favourite since young. I love my fish crisp on the outside & tender on the inside.

Saw some frozen black pomfert at Chinatown today. I decided to get 2, because the whole family loves fried fish. 

Fried Fish Recipe

Only 3 ingredients, whole fish is preferred, salt & oil for frying. 

Preparation steps : 

1. Clean the fish & pat dry. 

2. Cut some slits on both sides of the fish.

3. Heat up the oil in the pan until hot.

4. Gently put in the fish into the hot oil. Fry for 5 mins on medium heat. Check if the side in the oil is golden brown. If is nicely brown then flip the fish to the other side & continue to fry for another 5 mins.

5. Dish out & drain the oil from the fish with disposal kitchen towel.

6. Served with dipping sauce made from soy sauce, freshly cut chili & some lemon juice or calamansi lime juice.

Bon appétit !! 

Chin's notes:

1. Need enough oil to cover at least 1/2 of the fish.

2. Create slits on the side of the fish so more crispy bits on the fish after they are fried. 

3. Make sure the oil is hot before putting in the fish. 

4. Try not to flip the fish frequent. To prevent damages to the fish as the skin may stick to the pan during the cooking process.

5. Other recipe that goes well with the fried fish. 

Fried Fish with Bean Paste Sauce