Fermented Black Bean Fish

I have a new addition to my kitchen recently to make my cooking life more colorful flavorful…

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豆豉 Fermented Black Bean Paste

豆豉 Fermented Black Bean Paste is pronounced dou chi in Mandarin and dao si in Cantonese.

To break this thing in, time to cook some fish, because dao si and fish goes very well together.

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So I marinated 2 fish fillets with a big tablespoon of this good stuff

But I didn’t want to steam or fry the fish, because I was lazy to bring out the pan. So I took the easy way out: wrap the fish and some broccoli in a tin foil and bake the whole thing in oven at 180°C for 15 minutes.

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I wonder if I am the first person ever to dish out an oven baked dao si fish dish…

This is going to be my dinner. It smells alright, and it is good enough for my tummy anyway while I continue with my busy evenings for the week…


    • What else you want? Quite nice leh, it is fermented bean salty, not plain soy sauce or salt salty. 🙄

  1. Dou si. Mmmm. Haven’t had that in so long. My mum doesn’t buy that anymore. She used to buy the Lee Kum Kee type. These days she likes using min see for ma po taufu, which sometimes I like and sometimes I don’t.

    I always wondered about these kinds of pastes and whether if they are high in MSG… 🙄

    • Hmm, I think they are quite similar, dao si and min si. Unless you mean the Google translate version: miso.

      I think the salt content probably quite “great”, but not MSG lah, traditional Chinese sauce, where got MSG? 🙄

  2. I thought that bottle looked familiar and I did a check in my pantry. I also got one bottle lah! But not yet opened. I like this dau si very much. Best for cooking chicken with bittergourd. I must try it with fish too. I used to buy the Lee Kum Kee brand but it has not been available for years.

    • Yeah but it’s not fermented fish. It’s fermented something cooked with fish. Trust me, it’s delicious! 😉

  3. Your cooking of fermented black bean fish reminds me of the canned ones. I love those and can eat that with just rice. But I usually just eat the fish and discard the black beans coz cannot tahan so much saltiness (and I try my utmost to eat it only sparingly).

    • The canned ones really quite intense, but this one I had, it was quite okay leh.. not too salty…

  4. I only got tauchu (min see) and larm yue in my fridge.. I always use tauchu to cook fish & meat, and larm yue to make my chai-choy.. Oohh, dau si yue, I like the canned ones.. I can eat a lot of rice with that dau si yue punya oil alone.. Hou hoi wai ga.. My mum also got a can of dau si like you, she cooks fu-kua+beef with it, sedap to the max !

    • Nam yue too troublesome for me to cook, I need to crush the taufu stuff… but I like to eat it also lah 😛 … Dau si cook what also nice one I think… fish, pork, chicken, beef… yum yumsss…

  5. I have never heard of this colourful paste. Was it made in China or Cheras? LOL
    I love any type of fish anytime. It is good that you experimented with fish instead of chicken. Did you eat with rice?

    • This paste is supposed to go best with fish, so it’s not an experiment hahaha! Wei, you really fail lah, you live in KL so long, you never even heard of this awesome paste? You can find dishes with this easily in zhap fan stalls man! 🙄

  6. Yes I believe you would be the first person to bake dao si yu. Most of the time I know dao si yu is steamed. Dao Si chicken breast cut into cubes are also very tasty.

    So did you eat rice with your baked broccoli and dao si yu? Or eat the dish only without rice?

    • Can always tapao from the hawker center. Or get those tinned mackerels, should be in this flavor too. 😛

  7. not bad….I like dao si….hmmnn this should go well with chicken chunks (I guess)! happy working (thru the evening/nite) 😉

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