Chinese, Side Dish

Bean Sprouts With Salted Fish


I have always loved bean sprouts (tauge in Hokkien). They’re crunchy, fresh and sweet. With the right ingredient bean sprouts can turn into a beautiful dish. The pairing of bean sprouts and salted fish is the most basic dish that is known to all Chinese. I’m not really a fan of salted fish. But I do admit salted fish and bean sprouts; they are the perfect match!

Bean Sprouts with Salted Fish
Slurp slurp!

Halfway into ingredients preparation, I asked dad to help. So it ended with my dad cooking and me snapping. Pictures didn’t turn out well as the sun is setting.

Pluck Roots of Bean Sprouts
First thing first, you need to pluck the roots. It was tiresome and bothersome. Now I remember why we seldom cook this dish. If you want, you can ignore plucking the roots. With that it would be a quick and easy dish. Hehe But for the Chinese in me, I NEED to pluck the roots off the bean sprouts!

Dad even asked me “Do you want to pluck the head as well?”
I said “Hell no!” (not because of extra work, there’s really no explanation as not to eat its head right?)

Rinse Bean Sprouts
Once done with the plucking, rinse bean sprouts once or twice under running water.

Onions, Garlic and Salted Fish
Next, chop garlic and onions. Slice salted fish into thin strips.

In medium heat, add oil in a wok.
Tsk I’m using pan here because I was lazy to wash the wok.

Fry Salted Fish and Onions
Left to right: Fry salted fish, half way done add onions and garlic.

Fry Salted Fish, Garlic and Onions
Fry until golden brown. Then add oyster sauce and sesame oil.

Add Bean Sprouts
Just before adding bean sprouts, turn heat to high. Add bean sprouts and soy sauce.

Stir Fry Bean Sprouts
Quickly stir-fry for 1 minute or less. You do not want to stir-fry for a long time else it’ll turn soggy.

Add Spring Onions
Add spring onions and coriander. Turn off the heat.

That’s it! Sound simple yes? It’s simple!

Bean Sprouts with Salted Fish
Serve hot with rice. Eat at once. 🙂
A perfect side dish for everyone!

Bean Sprouts with Salted Fish
My bean sprouts looks a little brownish due to soy sauce. You can skip adding soy sauce if you want. I actually salivate (lau nua) while plucking the roots. LOL

Bean Sprouts with Salted Fish

350g bean sprouts, remove roots
2cm x 3cm salted fish, slice thinly
2 cloves garlic, chopped
2 shallots, chopped
1 stalk spring onions, chopped
1 stalk coriander, chopped (optional)
1 tsp oyster sauce
1 tsp sesame oil
1 tsp soy sauce (optional)

Method:
1. In medium heat, add oil in wok.

2. Fry salted fish. When salted fish is half way done add onions and garlic.

3. Then add oyster sauce and sesame oil. Fry until golden brown.

4. Turn heat to high. Add bean sprouts and soy sauce.

5. Stir-fry for 1 minute.

6. Lastly add spring onions and coriander. Turn off the heat.

Hope you like it!

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8 Comments

  • Reply Nava Krishnan May 18, 2011 at 9:56 pm

    This is a lovely dish, cook this most of the time although as you have mentioned that it takes time to pluck of the tail.

  • Reply smallkucing May 19, 2011 at 5:51 pm

    one of my fav dish. Easy and fast. Normally i would add a bit of shredded carrot

  • Reply Che-Cheh May 19, 2011 at 7:17 pm

    Thank you both for dropping by. Taugeh rules! 🙂

  • Reply Pierre May 20, 2011 at 4:50 pm

    Hi Amy,
    Definitely one of my staples at home. I didn’t know Hokkien calls it the same way as Indonesian; tauge. Interesting.

    You’ve got a great fundamental technique there. I’d probly cook it the same way, but I wouldn’t brown the shallots that dark. (personal preference 😉

    • Reply Che-Cheh May 22, 2011 at 9:46 am

      Hi Pierre,

      Thanks for dropping by.
      That was my dad cooking. For my personal preference I would add the fried shallots on top of the cooked bean sprouts.

  • Reply foongpc May 23, 2011 at 2:27 pm

    Ooh! Yummy! Love it : )

  • Reply Dawn May 24, 2011 at 1:01 am

    Yummylicious…my fav too. I think all Chinese grew up eating this dish! 🙂

  • Reply Che-Cheh May 24, 2011 at 10:04 am

    Hi Foongpc and Dawn, I guess it’s everyone’s fav 😀

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