
Tao Cheo Whole Steamed Fish
From chef Jeremy Pang, this quick and easy Chinese-style steamed fish recipe uses Tao Cheo or fermented soy bean paste which accentuates the sweet saltiness in this fish dish.
Ingredients
- 350g whole white fish (seabass, grouper, seabream)
- 2 red chillies, finely julienned
- 3 spring onions
- 2 tbsp light soy sauce to finish
The Paste
- 1 tbsp soy bean paste (Korean or Chinese)
- 3 cloves garlic
- 1 thumb ginger
- 1 tbsp dry fried shallots
- 1 tbsp plum sauce
- 1 tsp sesame oil
- 2 tbsp water
Method
Preparation
Steaming
How To Make Tao Cheo Whole Steamed Fish
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- 350g whole white fish (seabass, grouper, seabream)
- 2 red chillies, finely julienned
- 3 spring onions
- 2 tbsp light soy sauce to finish
The Paste
- 1 tbsp soy bean paste (Korean or Chinese)
- 3 cloves garlic
- 1 thumb ginger
- 1 tbsp dry fried shallots
- 1 tbsp plum sauce
- 1 tsp sesame oil
- 2 tbsp water
Preparation
Steaming
How To Make Tao Cheo Whole Steamed Fish
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.