Ingredients

  • Serves 2-4 people
  • Steamed Fish:

    1 Whole Red Snapper Fish

    1 Lemongrass, smashed

    28 g Garlic, smashed

    20 g Ginger, smashed and quartered

    2 Leek, 4cm lengths

    50 ml Cooking Oil

     

    Tauco Sauce :

    25 g Tauco 

    15 g Garlic, coarsely chopped

    15 g Ginger, julienned

    20 g Leek, thinly sliced oblique

    1 Pcs Lime, juiced

    30 g Champignon or Shitake Mushroom

    250 ml Water

    8 g Fish Sauce

    7 g Chicken Stock Powder

    5 g Sugar

    4 g Sesame Oil 

     

    Garnish :

    20 g Leeks, thinly sliced

    17 g Big Red Chilies

    5 g Coriander Leaves

    1 Lime

     

Steamed Ikan Tauco (Steamed Fish with Fermented Yellow Soybean Paste)
Recipe Courtesy of
Asian Food Network

Steamed Ikan Tauco (Steamed Fish with Fermented Yellow Soybean Paste)

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Steam Ikan Tauco is a delicious Indonesian steamed fish dish cooked with tauco, a savory fermented yellow soybean paste commonly used in Chinese, Indonesian and Malaysian cuisine. With hints of lemongrass, ginger and coriander, this lovely aromatic meal can be enjoyed with rice on a cold evening for a comforting meal.
  • Medium
  • 60 min
  • 30 min
  • 15 min
  • 2 steps
  • 16 Ingredients
  • Medium
  • 2 steps
  • 16 Ingredients
  • 60 min
  • 30 min
  • 15 min

Instructions

  1. Steam the Fish

    • Clean the fish and remove its guts.

    • In a steaming plate, add smashed lemongrass, ginger, garlic and leek. Steam the fish for about 25 minutes, depending on size over medium heat. 

    • Set the fish aside and remove all the spices.

    Steam the Fish


  2. Make Tauco Sauce

    • While the fish is steaming, saute ginger and garlic until fragrant.

    • Add in the mushrooms and saute until it shrivels.

    • Add tauco, leek, water, fish sauce, chicken stock powder, sugar, sesame oil, lime juice and bring it to a boil.

    Make Tauco Sauce


Plate and Serve!

  • Transfer the fish into a serving plate, and drizzle the tauco sauce all over the fish.
  • Garnish with leek, red chilies, coriander and lime. 

  • Best served hot.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • Steamed Fish:

      1 Whole Red Snapper Fish

      1 Lemongrass, smashed

      28 g Garlic, smashed

      20 g Ginger, smashed and quartered

      2 Leek, 4cm lengths

      50 ml Cooking Oil

       

      Tauco Sauce :

      25 g Tauco 

      15 g Garlic, coarsely chopped

      15 g Ginger, julienned

      20 g Leek, thinly sliced oblique

      1 Pcs Lime, juiced

      30 g Champignon or Shitake Mushroom

      250 ml Water

      8 g Fish Sauce

      7 g Chicken Stock Powder

      5 g Sugar

      4 g Sesame Oil 

       

      Garnish :

      20 g Leeks, thinly sliced

      17 g Big Red Chilies

      5 g Coriander Leaves

      1 Lime

       

    Nutrition
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