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Wednesday, December 21, 2011

Ikan Masak Taucu (Spanish Mackerel in Fermented Soy bean Gravy)

Spanish Mackerel is something I grow up eating a lot. It is found in market in Malaysia all year around, fresh and economical. We love it for several reasons, its sweetness, versatility, less bones, thus child safe and of course, reasonable in price!

It could be prepared in many different ways, as simple as pan fried until crispy and drizzle some light soy sauce, this itself made a wonderful side dish. I could eat it just like that and never got tired.

We also make curry, fish balls, fish paste, fish cake, fish stew out of this beautiful fish. This particular recipe I made today is very common in my house, my mother use to make it at least once a month... it goes well with steamed rice and con-gee. And stays as a sweet childhood memory......

1  (550-600 gm)Spanish Mackerel
1 Medium size onion(sliced)
1 1/2 tbsp Taucu (fermented Soybean)
1 tsp Sugar
1 tbsp Rice wine/Taiwanese Rice wine

Some of the ingredients, I much prefer taucu made in Malaysian as it is less salty and taste sweeter when make into gravy.

Clean and cut mackerel into 1 inch thick, dry and sprinkle some salt on the fish.

Heat up about 1 inch of oil, and shallow fried the fish until golden brown in color. Drain, and keep aside.

Slice onion, and scoop out the frying oil in the cooking pan, leave around 1-2 tbsp, stir in onion, cook for about 30 seconds, add the taucu and stir until fragrant. Add sugar, and 1 cup of water, bring to boil.

Place the fried fish in gravy, cook for 5 minutes, pour in the rice wine/Taiwanese rice wine before turning off the heat. The wine gives a very nice aroma and balance the tastes well.

My mum's recipe.... taucu with Spanish mackerel!

中文版,For Chinese,Click --》豆酱马鲛鱼


  1. this dish looks good. i like my mackerel deep fried! yums!

  2. woww... Welcome to my blod Miss Tam Chiak...

    I loveeee your blog... and keep it up!

  3. I like this dish and I remember my mum used to cook it often.

    I usually get the mackerel from Kuala Selangor (hugh ones about 7 to 10 kgs a fish), deep fried
    the slices and sprinkle them with dark soy sauce and soba sauce and eat with white rice and sambal belachan.

    1. wowww.. the way you prepared sounds yummy... I should try it once!! Thanks for visiting my blog!


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