Macanese Tchatini – Light & Elegant Fish Supper | Ching's Taste of Macao

red chili peppers

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños add heat with fewer calories, while bell peppers provide sweetness.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, and coconut aminos are less salty.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds natural sweetness with potential health benefits.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor profile.

Slice fresh cod into 1-inch chunks and season with salt and ground white pepper.

Mix corn flour with cold water and set aside.

Finely chop garlic and shallots.

Heat rapeseed oil in a wok over medium to high heat.

Add garlic and shallots to the oil and fry for a few seconds until aromatic.

Stir in half a teaspoon of turmeric.

Add a teaspoon of dried shrimp paste and push aromatics to one side.

Add a tablespoon of rapeseed oil and gently mix in the cod pieces.

Pour in vegetable stock around the edges and add 100 ml of coconut milk.

Reduce heat and gently cook the cod until it turns white and opaque.

Remove from heat and slice red chilies for garnish.

Serve the cod with freshly sliced chilies and sprigs of Thai basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens