is comes from a chinese word means a paste made from preserved soya beans. It can either refer as fermented beanpaste which is a savory or spicy fermented paste made typically of salted soya beans. Normally are used in many Asian culinary which involves steam, fish and many more.
Naturally tauchu or soya bean paste are very salty. Thats why sometimes the dish which invove these tauchu does not need salt. Ok let's start cooking Bean Paste Chilli Fish
Prepare the necessary ingredient
2 large size mackerel fish
1 large Onion (then sliced the way you like it)
1 or 2 large red chili (sliced) More if you like it hot
1 or 2 large green chili (sliced)
1 or 2 large red, yellow and green bell pepper(sliced)
1 1/2 tablespoon of chilli paste
1/2 or 3/4 of the bean paste (tauchu)
2 1/2 tablespoon of tamarind juice
A little bit of turmeric
Salt and sugar (add to the right taste)
First, rub all over the mackerel fish with turmeric. This just like to marinade the fish so it will give the taste of turmeric aoroma and to get rid of the fishy smell. Ok when you are done put the fish aside.
Fry the onion and chilli paste together for a while until it gives a nice smell, then add in the tamarind juice. Stir it for a while. After that add in the tauchu (soya bean paste) salt and sugar. Remember, the bean paste is salty, you might want to taste it first before adding more salt.
Simmer the sauce until it is thicken. Finally put the fish in. Turn it up and down for a few times so thet the sauce would blend in the fish. Ok just alittle bit more. Take the sliced chillies, red, green chillies, bell peppers and put in with the fish. Decorate it if you are serving to friends or customers. Then you are done. Serve it while it is hot.