Sautéed Lais Fish with Long Beans and Tauco
Ingredients:
| Ingredient | Quantity |
|---|---|
| Lais fish | 1/2 kg |
| Long beans (kacang panjang) | 1 small bunch |
| Tauco (fermented soybeans) | 2 tbsp |
| Red chilies (cabe merah) | 3 stalks |
| Green chilies (cabe hijau) | 3 stalks |
| Bird’s eye chilies (cabe rawit) | 7 pieces |
| Shallots (bawang merah) | 2 pieces |
| Garlic (bawang putih) | 2 cloves |
| Water | 1 cup |
| Ground black pepper | to taste |
| Seasoning (penyedap rasa) | to taste |
Instructions:
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Prepare the fish: Clean the Lais fish thoroughly, then fry it until it’s partially cooked and crispy. Set aside.
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Prepare the long beans: Wash the long beans and cut them into bite-sized pieces. Set them aside.
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Sauté the aromatics: In a pan, heat some oil and sauté the shallots, garlic, red chilies, green chilies, and bird’s eye chilies until fragrant.
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Add the liquid: Pour in a cup of water and bring it to a gentle simmer. Once the mixture begins to heat up, stir in the tauco and let it come to a boil.
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Cook the vegetables: Add the long beans to the pan, allowing them to cook until they are partially tender.
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Add the fish: Gently place the fried Lais fish into the pan. Season with ground black pepper and your preferred seasoning. Stir everything gently to combine.
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Final steps: Let everything cook for a few more minutes until the long beans are fully tender and the flavors have melded together. Turn off the heat.
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Serve: Your sautéed Lais fish with long beans and tauco is now ready to serve. Enjoy it warm as a delicious side dish or main course!
