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Steamed Fish with Fresh Black Beans and Chili Peppers Recipe

Sunday, June 28, 2015 | Labels: , | No Comment »

I love steamed fish! It's one of my favourite ways of cooking and eating fish ever.  Today's feature is a very simple home-styled dish which we just love.  You can use a piece of fish fillet like I did or just use whole fish.  I would prefer to use white fleshed fish for this recipe as well.  Fish is steamed separately then the sauce is cooked and poured over right before serving!


This post is part of my Yuen Chun Recipes.

French or Long Beans with Dried Shrimp Recipe

Sunday, May 31, 2015 | Labels: | No Comment »

For this dish,  you can either use French beans or long beans.  This is a great stir-fry to add to your repertoire and departs from the usual with the addition of some fragrant dried shrimp and pickled mustard (choy po).  The choy po adds some crunch while the dried shrimp provides the umami flavours.  If you like tofu, you may add some firm tofu slices as well - the possibilities with stir-fries are endless!

This post is part of my Yuen Chun Recipes.


1 packet of French or long beans, sliced (ends removed)
1/2 cup dried shrimp, slightly smashed up and lightly rinsed
1/4 cup of choy po, rinsed
2-3 bird's eye chili peppers, sliced (optional)

1 tablespoon light soy sauce or to taste (I used Yuen Chun's)


Firstly, blanch the beans and set aside.  This is to shorten cooking time.

Set aside.  Heat up wok until almost smoking.  Add in 3 tablespoons cooking oil and swirl to coat.  Turn heat to low.  Add garlic, choy po and dried shrimp.  Fry till fragrant.  Add some bird's eye chili peppers if you like some spice.

Add in the green beans.  Turn heat to high.  Add soy sauce and fry briskly to mix all the ingredients together well.  Add a few tablespoons of water.  Cover on low heat for about 3 minutes.  Serve hot.

Spicy Bean Paste Fish Recipe - Wordless Wednesday

Wednesday, May 13, 2015 | Labels: , | No Comment »

It's Wordless Wednesday again!

Hope you like this dish :)

This post is part of my Yuen Chun Recipes.


1 piece of white fleshed fish (I used garoupa) - coat with small amount of corn flour
1 tablespoon yellow bean sauce (taucu) - I used Yuen Chun's
4 cloves garlic, minced
3 slices ginger, slivered
Handful of bird's eye chili peppers, sliced
Dash of soy sauce for taste


Firstly, shallow-fry the fish until golden on both sides.  Set aside.

Next, heat up your wok until almost smoking.  Add 3 tablespoons cooking oil and swirl to coat.  Turn heat to low.  Add garlic and ginger.  Fry till fragrant.  Add bird's eye chili peppers.

Add in the yellow bean paste and add soy sauce to taste.  Add about 1/2 cup of water.  You can thicken this with some corn flour if you wish.  Bring to a boil and add in the fish from earlier.  Allow the fish to soak in the sauce and dish out to serve.  This will take about 3-5 minutes usually.

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Smoky Wok

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