Wednesday, December 21, 2011

Ikan Masak Taucu (Spanish Mackerel in Fermented Soy bean Gravy) 【豆酱马鲛鱼】

Spanish Mackerel is something I grow up eating a lot. It is found in markets in Malaysia all year around, fresh and economical.

This fish can be prepared in many ways, it is tasty even 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
a little red chili, shredded

1 条 (550-600克)马鲛鱼/鲅鱼  
1 只中型洋葱 (切丝)
1 1/2 tbsp 黄豆酱/豆酱 
1 tsp 糖
1 tbsp 米酒/台湾米酒
1 点 辣椒丝 点缀

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

2. Clean and cut mackerel into 1 inch in thickness, pat dry and sprinkle some salt on the fish.

3. Heat about 1 inch of oil and fry the fish until golden brown in color. Drain and keep aside.

4. Slice onion,  and remove the frying oil from cooking pan/wok, leave around 1-2 tbsp in the wok. Add sliced onion and cook for about 30 seconds, add the taucu and cook until fragrant. Add sugar, and 1/2 cup of water, bring to boil.

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

Here is my mum's recipe.... taucu with Spanish mackerel!

1. 我喜欢用马来西亚产的黄豆酱,味道比较醇厚,也不那么咸。

2. 把马鲛鱼清理干净切块,滴干水抹上一点盐。锅里热上1寸油,把马鲛鱼煎香取出备用。

3. 洋葱切丝,把锅里的热油取出,留下1-2大匙中火把洋葱丝稍微煸炒香。然后加入黄豆酱煸炒,加糖炒至糖溶化。倒入半杯水,煮滚。

4. 把煎好的鱼块加入,稍微焖煮收汁大约5分钟。起锅之前倒入1大匙的米酒增加香气。



  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!

  4. At the wet market, what is Mackerel called in Malay or Hokkien?

  5. yes stays as a sweet childhood memory. thanks keep in going all the best from germany

  6. i just love it i can eat it 365 days

  7. excellent yes our Taste of Memories keeps comeing back keep it going