Seabass in Salted Soya Bean Sauce

Whenever I miss home, I start to crack my brain thinking of all the dishes that mom makes at home. There are so many great dishes that she makes at home that I would like to sample them all, but this is gonna take me a while to cook so many of her great dishes. Eventually, I am gonna have a great collection of all the dishes that she has been making.

Fish in salted soya bean sauce is very simple and it goes well with boiled rice. Salted soys bean/Taocuare, which have been salted and fermented and sold in small bottles. They give good salty flavour to Chinese sauces.

My mom usually uses either red or grey snapper fillet. Any kind of white fish with firm flesh will be suitable to make this make dish. I used whole Seabass.


Seabass in Salted Soya Bean Sauce

Yield: 2 persons


300ml sunflower oil
1 whole sea bass or other kind of white fish, scaled and gutted
1 tbsp plain flour, for dusting
1 garlic clove, peeled and chopped
1cm ginger, peeled and cut into thin strips
1 red chilli, cut into thin strips
2 tsp salted soya bean
50ml water
1 tsp corn flour
2 spring onions, cut into 4cm length


1. In a large saucepan, heat up 285ml of the sunflower oil to 180°C or until a small piece of bread turns brown in 15 seconds. Dust the fish and gently slide from the edge of the saucepan into the oil to avoid from splashing. Cook for about 15 minutes until golden brown and crisp. Drain with a slotted spoon and set aside.

2. In a new pan, heat up with the remaining oil. Add the garlic, ginger and chilli, cook them until fragrant. Add the salted soya bean and mix well. Meanwhile, in a bowl, mix 1 tbsp of water with the cornflour. Set aside.

3. Add the water to the pan and bring to the boil. Then, add the spring onions. Stir. Bring the sauce to boil and thicken the sauce with the corn flour mixture. Stir and bring to a slight boil again. Put in the fish, coat it with the sauce and cook for another 5 minutes to warm up. Serve warm.