Steamed Fish Fillet in Tausi Sauce

Tender white-fish fillet smothered with fragrant tausi sauce.


August 2007 | By Katherine Sion of Heny Sison Cooking School
Steamed Fish Fillet in Tausi Sauce
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at a glance

Main Ingredient

Fish and Seafood

Type

Main Dishes

Preparation Time

00:00:00


Date Published

August 2007

Steaming makes this dish light and healthy but still very tasty. To make sure you have enough water at the bottom without continuously lifting the steamer to check, place a one-peso coin (make sure it's clean; wash it thoroughly) with the water while steaming. If the coin starts to make a sound, that’s the signal to refill the steamer with water.

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Serves
Prep Time 15 minutes  Cooking Time 20 minutes

350 grams fish fillet

For the marinade
3 tablespoons ginger juice
2 tablespoons sesame oil
2 tablespoons gin

For the sauce
2 tablespoons cooking oil
3 slices ginger, shredded
1 stalk leeks, shredded
2 tablespoons black beans,
      washed and strained
2 pieces dried Chinese mushrooms,
      rehydrated in hot water then shredded
1 tablespoon oyster sauce
2 tablespoons gin
2 tablespoons sesame oil
1 tablespoon sugar
1 tablespoon light soy sauce
1/4 teaspoon white pepper

For the topping
1/4 cup corn oil
1/4 cup garlic, chopped
1 stalk leeks, shredded
1/2 piece red bell pepper, shredded
1 sprig cilantro

Marinate the fish fillet then transfer to a heatproof dish.

Sauté ginger and leeks in oil. Add the rest of the ingredients then season with sugar, light soy sauce, and pepper. When cooked, place on top of the fish and steam for 10 to 15 minutes or until cooked. Discard the ginger and leek topping, then transfer the cooked fish onto a serving platter.

Heat corn oil and toast garlic. Add in leeks and bell pepper and stir-fry for a few minutes. Top this over the fish and add a sprig of cilantro for garnish. Serve at once.




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