Steamed Gurame Fish with Taucho: A Flavorful Delight
Embark on a culinary journey with this exquisite Steamed Gurame Fish with Taucho recipe, which beautifully marries the delicate flavors of the fish with aromatic spices and savory sauces. This dish is perfect for those who appreciate the subtle taste of steamed fish, enhanced by fragrant ginger, taucho (fermented soybean paste), and a medley of fresh herbs and spices. Ideal for gatherings or a special family dinner, this recipe is sure to impress!
Ingredients
| Ingredient | Quantity |
|---|---|
| Gurame fish | 6 ounces |
| Fresh ginger | 5 fingers (about 2-3 inches) |
| Green onion | 1 stalk |
| Taucho (fermented soybean paste) | 2 tablespoons |
| Garlic | 4 cloves, minced |
| Red onion | 4 cloves, sliced in half |
| Bird’s eye chili | To taste, whole |
| Red chili | 3, sliced diagonally |
| Sesame oil | 1 teaspoon |
| Soy sauce | 1 tablespoon |
| Aluminum foil, banana leaves, or a covered bowl | For wrapping |
Instructions
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Prepare the Fish: Begin by cleaning the gurame fish thoroughly, ensuring that the belly is empty and the scales are removed. Once cleaned, make several shallow cuts on the body of the fish; this step is crucial as it allows the flavors to penetrate into the flesh while cooking. To enhance the flavor further, fill the belly cavity of the fish with slices of fresh ginger.
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Arrange the Ingredients: On a piece of aluminum foil, banana leaf, or in a bowl with a lid, lay down a bed of ginger slices as the base. Place the fish on top of the ginger, then generously spread the taucho, sesame oil, and soy sauce over the fish. The combination of these ingredients will create a flavorful marinade that seeps into the fish as it cooks. For added heat, you can scatter whole bird’s eye chilis and sliced red chilies over the top, adjusting the quantity to your heat preference.
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Wrap the Fish: Carefully wrap the fish in the foil or banana leaf, making sure it is sealed tightly to keep all the flavors inside. If using a bowl, ensure the lid is secure to create a steaming environment.
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Steam the Fish: Prepare your steamer or a large pot with a steaming rack. Bring water to a boil, then place the wrapped fish into the steamer. Steam for approximately 25 minutes. The cooking time may vary depending on the size of the fish; larger fish may require a bit longer to ensure they are cooked through.
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Serve and Enjoy: Once the fish is cooked through and tender, carefully unwrap the fish, allowing the aromatic steam to escape. The fish should be beautifully infused with the flavors of ginger, taucho, and the aromatic spices. Serve hot, garnished with fresh green onions for an added crunch and freshness.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 200 |
| Protein | 25 grams |
| Total Fat | 8 grams |
| Saturated Fat | 1 gram |
| Carbohydrates | 5 grams |
| Dietary Fiber | 1 gram |
| Sugars | 1 gram |
| Sodium | 350 mg |
Final Notes
This Steamed Gurame Fish with Taucho recipe not only provides a delicious meal but also offers a nutritious option that is low in calories yet rich in flavor. The method of steaming preserves the natural moisture of the fish, making it a perfect dish for those who appreciate healthy cooking methods. Serve it alongside steamed rice and a side of vegetables for a complete, satisfying meal. Enjoy the journey of flavors and textures that this dish brings to your table!
