Steamed Fish with Fermented Bean Paste | Steamed Fish with Taucu [Nyonya Cooking]
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Steamed Fish with Fermented Bean Paste | Steamed Fish with Taucu [Nyonya Cooking]

January 13, 2020

Hey guys, welcome to Nyonya Cooking! One of the most popular videos of all times in the history of Nyonya Cooking is the video on steamed fish If you had not checked that out, click the link in the description box below That is one of the simplest recipe that I would recommend for you to try which is also very delicious and healthy Steamed fish is so popular There are actually many variations of steamed fish Today, I am going to show you how to prepare steamed fish with fermented bean paste It is slightly spicy and salty It is really delicious because of the fermented bean paste The sauce is very appetizing So, let’s look at the ingredients that are needed First of all, get hold of fresh fish Here I have seabass You may use any types of white fish Let’s move on to the rest of the ingredients We need a bit of chillies, fermented bean paste, Garlic, shallots, soy sauce, oyster sauce minced ginger, sliced ginger and scallions for garnishing the dish As for the chillies, they are minced and then pounded You may just minced them only Do not need to pound them It’s up to your preference Just that I like the chillies to be really fine The pounded garlic would be used in the sauce as well whereas, the sliced chillies would be steamed together with the fish Before we begin cooking, I’m boiling some water in a wok While it is boiling, we are going to prepare the sauce for the fish Let’s move on to preparing the sauce Make sure the pan is heated Then, add in the oil Add the pounded chillies, garlic, shallots and ginger Saute at medium heat so that the ingredients would not be burnt Then, add the fermented bean paste, oyster sauce and soy sauce Due to the soy sauce, oyster sauce and fermented bean paste, this dish might be a bit salty Therefore, add a bit of sugar to balance the taste Just about 1 teaspoonful of sugar will do This dish is almost done Once the sauce is ready, this is how it looks like Leave it aside and steam the fish Steam the fish for about 6 minutes after which the sauce is then added Then, continue steaming the fish for a further 6 minutes It’s not going to need more than that I’ve butterflied or kited the fish This will enable the fish to cook faster Make 2 slits on the back of the fish to allow the fish to cook faster Place some ginger slices all over the fish to get rid the fishy taste That’s what I really dislike about fish This is the reason why the need to get fresh fishes Ensure the water in the wok is boiling before putting the fish in You may use any pan or plate to place the fish I am using a pyrex ware So, steam it for 6 minutes Then, we get back to it Place fish into the wok carefully and cover it It had been 6 minutes already So, we are going to check on the fish Almost done Remove the ginger slices Then, place the sauce that was prepared earlier all over the fish That’s all, really Now, steam it for another 6 minutes Then, we are going to remove it from the wok and I’m going to show you how delicious this dish can be In total, it had been about 12 minutes That means, it’s ready Switch off the stove Let’s check on the fish Remove the fish carefully from the wok It may not look pleasant to the eyes If you wish to make it more presentable, you may use fillet instead as some might be turned off by the appearance of a whole fish It is really your preference I like it like this Place some spring onions over it This is how it looks like It is really delicious and best eaten when it is piping hot which means right now I’m going to show you how it tastes Of course, I must do the taste test for you The flesh is just so soft and came off easily Put a bit of sauce and some scallion Hmmm……mmmm This is extremely delicious So very appetizing It’s slightly spicy and of course, salty due to the fermented bean paste So delicious… As it is best eaten immediately, therefore, the moment this video finishes, I’m going to dig in with a bit of white rice My favourite So, I hope you enjoyed this video and also this recipe, as usual The full recipe will be on Once you have tried this recipe or this dish or other recipes, send me photos of them through the website because it will inspire others to cook and also makes me really happy So, give this video a thumbs up while you are here Subscribe to nyonyacooking to get more videos like this or subscribe to our newsletter Then, we’ll send the recipes to you directly to your inbox Till then, I hope to see you again Happy Cooking!


  • Reply Iman Nur November 28, 2016 at 1:48 am


  • Reply Rocephine Unasyn November 28, 2016 at 2:02 am

    hi, did u marinate the raw fish with salt before steam it? or not necessary due to taucu is salty? entire video looks awesome👍

  • Reply alin Yuliani November 28, 2016 at 2:03 am

    Im your fans from hong kong
    I like did you cooking

  • Reply Ibodnano November 28, 2016 at 2:08 am

    it is very dry? no gravy?

  • Reply Gregory GN Art November 28, 2016 at 2:24 am

    so soft texture from d fish n more umami from taoco .. omg… I can't imagine d taste 😊😊 love it

  • Reply jamie jamil November 28, 2016 at 3:14 am

    now is the rainy season in KL. It will be great if i can have this menu for lunch.
    tq u dear!

  • Reply Danisa Mishima November 28, 2016 at 3:43 am


  • Reply Dee B. November 28, 2016 at 4:18 am

    never steamed fish before…. what kind of fish u used in the vid please? it looks like milk fish

  • Reply Xiaochard November 28, 2016 at 4:21 am

    Im From Penang :), favorite bean paste.. Thumb up

  • Reply Nicole Rok November 28, 2016 at 4:33 am

    to get all the oyster sauce out of the bowl, add soy sauce to the oyster sauce bowl and mix it it'll all come out 🙂

  • Reply vhansc November 28, 2016 at 8:57 am

    make a video of how you butterflied/kited the fish next time!

  • Reply Kurleigh Martin November 28, 2016 at 9:01 am

    Grace can I use Korean doenjang for the bean paste?

  • Reply Fitri Candra November 28, 2016 at 9:45 am

    I make this for dinner, yummy

  • Reply wana irish November 28, 2016 at 1:00 pm

    Very delicious kak Grace!! ^_^

  • Reply JHJH007 November 28, 2016 at 4:28 pm

    What fish would you recommend best for steaming? I'm currently in living in Europe. Thanks in advance!

  • Reply W Y November 29, 2016 at 12:31 am

    Hallo Grace, kannst du etwas mit Petai machen? Ich glaube die heißen so, ich nenne sie sonst "Chau Dau" 😂

  • Reply Joan Ng November 29, 2016 at 2:23 am

    it's making me hungry!

  • Reply Lee Sarah November 29, 2016 at 1:06 pm

    Dear Grace, I cooked this dish today. I used salted black soya beans to replace taucu, thus the sauce come out black color, but the dish is delicious. My hubby loves this dish. Thanks for your recipe. I love your recipes which is Short and Sweet.

  • Reply Muhd Amm November 29, 2016 at 4:58 pm

    do more taste test to your friend

  • Reply Kavie S December 2, 2016 at 5:48 am

    hi grace… soy sauce means light soy sauce or just soy sauce?

  • Reply Ilavarasi Vasanthan December 3, 2016 at 6:18 pm

    this gal is cute. her smile. funny.

  • Reply Khor Zhe zhang December 7, 2016 at 3:41 am

    Can you make cheesecake (non-bake)

  • Reply soh jingwen December 8, 2016 at 7:36 am

    Can you cook petai?

  • Reply soh jingwen December 8, 2016 at 7:37 am

    Btw i really love all ur videos!!!!

  • Reply diana Diane December 11, 2016 at 10:29 am

    hye… can I have chinese mee kolok recipes?

  • Reply Garth December 12, 2016 at 4:24 pm

    Love this video but could I ask you an off the topic question..Where did you get those chopsticks they're fab

  • Reply halimedd December 14, 2016 at 1:18 am

    sehr lecker!!!!
    Können Sie Rezept über Perut Ikan???
    Mein Oma aus Penang hat früh immer gekocht

  • Reply Iratamba Tamba December 14, 2016 at 2:10 pm

    I will make it…looks so yummy😊

  • Reply Mikes Grillin December 19, 2016 at 2:51 am

    an this be done with Swai or Talapia fish…It sounds so good..Thank you

  • Reply Lord Lazy January 17, 2017 at 10:03 am

    I really want to try this dish, the fish looks very delicious!

  • Reply PhatPanda121 February 1, 2017 at 4:23 am

    Looks yummy….my mom make the same way too but she use fermented whole soy bean instead of the bean paste

  • Reply Ted Pearson February 4, 2017 at 7:34 pm

    is this fu yu or nam yu?

  • Reply Chloe Leow February 5, 2017 at 10:29 am

    Hi Grace! I realized you say the wrong ingredient very frequently! Haha! Anyway, I love the taste of taucu! But, my Chinese hubby from China doesn't like them. 🙁

  • Reply Sc Choo April 12, 2017 at 1:15 pm

    Dear Grace, I steam the fish today. Oh lala…. super tasty loh. Thanks so much. The whole family give thumb up

  • Reply kocho hei May 13, 2017 at 10:00 am

    thanks for the recepis i one of very love in cooking
    i will try on monday n will inform u after i do cooking

  • Reply Malini Devi Subramaniam June 4, 2017 at 8:28 pm

    Yummy! One of my favorite Chinese dishes. Please share the recipe on how to do ginger fish. By the way, you are looking so sweet. Thank you..

  • Reply Anh Kuang September 20, 2017 at 4:40 pm

    Nhìn ngon quá.

  • Reply ANN MARIE Wallace February 11, 2018 at 9:39 am

    I like your recipe.

  • Reply 栗田美佐夫 April 17, 2018 at 9:24 pm


  • Reply Gladys Chock April 20, 2018 at 6:39 pm

    thank you so much for your videos! i am such a fan! i have recently started cooking and i've learnt it all from you~ i moved to Amsterdam this year and missed Asian food so much!

  • Reply Sothea Teschea July 12, 2018 at 3:58 am

    You should have discarded the water from the steamed fish or you will get bad fishy smell when it cool.

  • Reply Sothea Teschea July 12, 2018 at 3:59 am

    But enjoy your smilling face then cooking though !! :xD

  • Reply Lester Chua July 13, 2018 at 2:50 pm

    Hi Grace, it’s an awesome dish n may I know the size of the stainless steel wok steamer pls ? Thanks

  • Reply Mohd Hambali September 3, 2018 at 7:42 pm

    Oh i see..ho liaooooo

  • Reply MeghaAthanato November 10, 2018 at 10:34 pm

    this is damn good

  • Reply Kumar Kumaran August 21, 2019 at 10:56 am

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