Steamed Gourami with Taucho
Ingredients:
- 6 ounces of gourami fish
- 5 slices of ginger
- 1 stalk of green onion
- 2 tablespoons taucho (fermented soybean paste)
- 4 cloves garlic, minced
- 4 shallots, thinly sliced
- Whole bird’s eye chilies, to taste
- 3 red chilies, sliced diagonally
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- Aluminum foil, banana leaves, or a covered steaming bowl
Instructions:
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Prepare the Fish: Clean the gourami fish thoroughly, removing the innards and scales. Stuff the fish’s cavity with the ginger slices, and make several cuts along the body of the fish to help the flavors penetrate the meat.
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Arrange the Ingredients: Lay a layer of ginger slices at the bottom of your steaming vessel. Place the fish on top, then spread the taucho and drizzle with sesame oil and soy sauce over the fish. Note: The dish is seasoned with the fermented soybean paste and soy sauce, so there’s no need for additional salt.
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Wrap and Steam: If using aluminum foil or banana leaves, wrap the fish tightly to ensure all flavors are sealed in. Alternatively, place the fish in a covered steaming bowl.
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Steam the Fish: Prepare your steamer or pot for steaming. Steam the fish for approximately 25 minutes. The exact time may vary based on the size of the fish; larger fish may require a bit more time to cook through.
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Serve and Enjoy: Once steamed, carefully unwrap the fish and serve it hot. Enjoy your flavorful steamed gourami with taucho, perfect for a satisfying meal.
Feel free to adjust the amount of chilies according to your taste preference. Enjoy this delightful dish that combines the rich flavors of taucho with the tender, steamed fish!
