This is a recipe that I made on 20 July 2018,
based on a recipe called “Fish in taucheo sauce” in “Singapore Food”, by
Wendy Hutton.
Ingredients
| quantity |
|
ingredient |
|
step |
| 500 g |
|
fish (tenggiri) in slices |
|
1 |
|
|
| 150 g |
|
onion |
|
2 |
| 20 g |
|
ginger |
|
2 |
| 20 g |
|
garlic |
|
2 |
|
|
| 50 g |
|
Taucho (taucheo) sauce |
|
3 |
| 5 g |
|
sugar |
|
3 |
| 5 g |
|
salt |
|
3 |
| 150 ml |
|
water |
|
3 |
| 15 ml |
|
light soya sauce |
|
3 |
Preparation
-
Lightly brown the fish by frying in a pan, about 1 minute on each side. Remove from pan.
-
Cut the onions into strips and fry gently without browning. Chop ginger, crush garlic
and add when the onion is translucent.
-
After a couple of minutes, add the other ingredients, mix well, and add the fish,
covering with the mixture. Simmer gently for 10 to 15 minutes, turning the fish a
couple of times. The sauce should evaporate and thicken.
-
Serve with rice.
