Steamed Greasy Grouper in Tangy Tau Cheo Sauce (Fermented Soy Bean Sauce)

tau cheo

🥗Healthier: homemade fermented soybeans

💰Cheaper: soy sauce

Homemade fermented soybeans provide a fresher taste, while soy sauce is more accessible.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more budget-friendly.

Mince 2 garlic, 5 slices of ginger and 1/2 chilli.

Squeeze 5 to 6 small limes to get about 2 tbsp of lime juice.

Place the de-scaled and cleaned fish on a plate lined with baking paper.

Heat up some water in the steamer.

When the water boils, put the fish into the steamer and steam over medium heat for 10 minutes, steam longer if the fish is bigger.

While the fish is steaming, cook the sauce by adding some oil in a pot or wok.

When the oil is hot, add the garlic and ginger and sauté until fragrant.

Add 1 tbsp of tau cheo and the chopped chilli, then add 1 tsp of light soy sauce and mix well.

Dissolve 2 tbsp of corn flour in 200ml of water, then pour the corn slurry into the pot and stir to thicken the sauce.

Add 1 tbsp of honey and the lime juice, stir and taste, then off the heat and set aside.

When the fish is cooked, lift the fish with the baking paper and pour away all the steaming water.

Slowly transfer the fish to the serving plate and pour the tau cheo sauce over the fish.

Garnish with some parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens