400g grouper fish fillet
1 tablespoon Olive oil
1 tbsp taucheo slightly mashed
2cm knob ginger minced
2 cloves garlic , minced
1 chili minced
2 tablespoon water
halt teaspoon sugar
2 stalks spring onion
1 teaspoon sesame oil
Method
You can use any fish but look out for fish like grouper that
will cook without disintegrating.
when cooked , grouper meat stays very firm with big flakes
& holds its moisture better than many other fish.
Red grouper has a milder & sweeter flavour than black but
the meat of both groupers are very white.
Wash fish & fillet than remove skin & place fish in steamer tray.
Touche is the preserved soya beans sold in jars in supermarkets
& dry food stalls in markets.
Pour olive oil into pan & fry garlic till light brown.
add touche, ginger & chili, fry till fragrant & add water.
Transfer to the steamer, pour gravy over the fish & add
1 teaspoon sesame oil & steam 15 mins, ready to serves with hot rice.
