Malaysian
Gluten freeTaugeh goreng ikan masin
Bean sprouts with salted fish
Taugeh goreng ikan masin: bean sprouts flash-fried with garlic and crisp salted fish
Taugeh goreng ikan masin is a classic of Malaysian Chinese coffee shops and home kitchens, from Ipoh, which is famous for its plump bean sprouts, to Kuala Lumpur. Crunchy sprouts are tossed for barely a minute in a smoking wok with garlic, chilli and crisp, golden bits of salted fish, which season the whole dish. It's a dinner vegetable eaten with rice and other dishes. The common mistake is putting the sprouts into a wok that isn't hot enough, so they leak water and go limp. Chef's tip: for restaurant style, pinch the stringy tails off the sprouts first; it takes a few minutes but they look and taste cleaner.
- Prep
- 3 min
- Cook
- 5 min
- Difficulty
- Easy
- Serves
- 3
- Per serving
- 120 kcal
Ingredients
- 1 oz salted fish (ikan masin)rinsed, patted dry and cut into small pieces
- 2 tbsp vegetable oil
- 3 garlic cloveschopped
- 1 red chillisliced
- 10 ½ oz bean sproutsrinsed and drained very well
- 1 spring onion (optional)cut into 3 cm lengths
Shop this recipe on Amazon
What you'll need
Search Amazon for the rest
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
Method
0/3 doneStep 1: Heat 2 tbsp vegetable oil in a wok over a medium heat. Fry 1 oz salted fish (ikan masin) for 2–3 minutes, stirring, until golden and crisp all over. Lift out with a slotted spoon, leaving the oil.
3 minStep 2: Turn the heat to high. Add 3 garlic cloves and 1 red chilli and stir for 20 seconds until fragrant but not brown.
Step 3: Add 10 ½ oz bean sprouts and toss constantly for 60–90 seconds, until they are hot and glossy but still crunchy. Return the fish, add 1 spring onion if using, toss once and serve right away. You shouldn't need salt.
2 min
Nutrition per serving
- Calories
- 120 kcal
- Protein
- 7 g
- Carbs
- 6 g
- Fat
- 8 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does taugeh goreng ikan masin take?
- About 8 minutes in total: 3 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of red chilli?
- Green chilli, same amount (same heat, greener taste).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Moreton Bay bugsSlipper lobster with garlic butter
Moreton Bay bugs are the flat, shovel-nosed slipper lobsters caught off the Queensland coast around Brisbane and the Sunshine Coast, and for Queenslanders they are a summer treat, split and grilled at the beach house. The tail meat is sweet and rich, somewhere between lobster and prawn. Buy them raw, frozen or fresh, from a fishmonger and ask them to halve them if you like. A common mistake is overcooking, which makes the meat rubbery; it is ready the moment it turns white. Chef's tip: grill flesh side down first to mark it, then turn and baste in the shell.
Australian
All i pebreEel and potato paprika stew
In El Palmar and the other villages around the Albufera lagoon south of Valencia, the restaurants that are famous for paella serve something older first: all i pebre, "garlic and pepper", a brick-red stew of lagoon eel and potatoes thickened with a pounded almond and fried-bread picada. It is rich, garlicky and gently hot, eaten with bread to mop up the sauce. Ask your fishmonger to skin and cut the eel, and handle it with gloves: raw eel blood is irritating, though harmless once cooked. If you can't find eel, monkfish or hake works well. A common mistake is letting the paprika burn; it turns bitter in seconds, so add it off the heat. Chef's tip: break the potatoes with a knife instead of cutting cleanly; the rough edges release starch and thicken the sauce.
Spanish
Midia saganakiMussels with tomato and feta
Thessaloniki is Greece's mussel capital, with farms in the Thermaic Gulf a few kilometres from the seafront ouzeries where this two-handled pan arrives, still bubbling, at the table. Mussels steam open in a quick sauce of peppers, tomato and chilli, and crumbled feta melts into the juices at the end. Bread is essential. The classic version adds a splash of ouzo; this one is alcohol-free, using a pinch of fennel seed for that aniseed note (add 2 tbsp ouzo with the tomatoes if you like). Common mistake: overcooking — take the pan off the heat as soon as the shells open. Chef's tip: buy mussels on the day and keep them in the fridge in a bowl covered with a damp cloth, never in water.
Greek