My Chef Dad’s 5-Star Fish Stir-Fry in Tau Cheong (Soybean) Sauce 豆酱炒鱼 Chinese Sliced Fish Recipe

This recipe is a family treasure—one my dad, a pro chef with a knack for big, bold flavors, used to whip up all the time. If you love Teochew and Hokkien food, you’ll know this dish is all about that deep, savory punch from fermented soybean paste (tau cheong), kicked up with garlic and a few other fragrant goodies. The sauce is rich, salty-sweet, and just so good with fresh fish—perfect over steamed rice or a bowl of warm porridge. Give it a try, and let me know how yours turns out! Happy cooking!
Serves 3 - 4 pax

INGREDIENTS

For the Marinated Fish:
360g (12.70 oz) grouper fillet, thickly sliced with skin on (or any firm white fish, such as snapper or sea bass)
½ tsp salt
A few dashes of white pepper
1 tbsp cornflour or cornstarch
1-2 tbsp cooking oil

To Poach Fish:
A pot of water
3 slices young ginger

Other Ingredients:
10g (0.35 oz) young ginger, minced
2 shallots, minced
2 spring onions, stems added first for frying, leaves added towards the end of cooking
3 cloves garlic, chopped
200ml (7.04 fl oz) water
½ tbsp soybean paste (tau cheong)
1 tbsp oyster sauce
½ tbsp premium dark soy sauce
½ tsp sugar
Cornstarch solution (as needed)
1 red onion, cut into chunks and separated

See the ingredient list below for your easy reference. We hope you can recreate this yummy recipe in the comfort of your home.