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Greg's taucheo fish
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This is a recipe that I made on 20 July 2018, based on a recipe called “Fish in taucheo sauce” in “Singapore Food”, by Wendy Hutton.

Ingredients

quantity       ingredient       step
500 g       fish (tenggiri) in slices       1
150 g       onion       2
20 g       ginger       2
20 g       garlic       2
50 g       Taucho (taucheo) sauce       3
5 g       sugar       3
5 g       salt       3
150 ml       water       3
15 ml       light soya sauce       3

Preparation

  1. Lightly brown the fish by frying in a pan, about 1 minute on each side. Remove from pan.
  2. Cut the onions into strips and fry gently without browning. Chop ginger, crush garlic and add when the onion is translucent.
  3. After a couple of minutes, add the other ingredients, mix well, and add the fish, covering with the mixture. Simmer gently for 10 to 15 minutes, turning the fish a couple of times. The sauce should evaporate and thicken.
  4. Serve with rice.


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