2 shallots (finely chopped - divided into 2 parts).
3 cloves of garlic (finely chopped).
6 tablespoons of fermented bean paste.
Green onion and coriander, chilli (optional).
Vegetable oil, salt, sugar, black pepper.
Instructions.
Soak the fish with 1 part of shallot, 1 tablespoon salt, 1/2 teaspoon black pepper, 2 tablespoons vegetable oil for about 30 minutes.
Prepare the sauce: Heat vegetable oil in the pan over medium low heat, add 1 part of shallot, garlic and stir well until fragrant. Then add the fermented bean paste, stir-fry for a minute, add sugar to taste. Continue to add the mushrooms, stir-fry until the mushroos smooth, then add 1/4 cups of water.
Cover the soaked fish with the prepared sauce.
Steam the fish for about 50 minutes or until cooked.
Arrange the green onion and coriander on the bottom of a deep plate (add chilli if you like spicy).
