Salted Soya Beans and Ginger
I have been focusing a lot on soups and fish but little is written on the many sauces that I would make to go along with the dishes. Sometimes I would make chilli dipping sauce and other times it would be something like this.
Salted Soya Beans (or tau chiun) with Ginger is often the accompanying sauce that goes with Steamed White Stomach Fish or also known as Rabbit Fish. It’s a very Teochew way of eating steamed fish. There is usually no marination for the fish but instead a dipping sauce is served alongside.
To increase confluence of flavour, I would scoop some fish stock (after steaming) and add into the sauce for more power.
2 inches of Ginger
2 tsp of Salted Soya Beans
1 tsp Light Soya Sauce
1 small Calanmansi Lime
1. Chop the ginger into cubes. Put into condiment saucer. Add the soya beans and soya sauce and a squish of lime juice.