Ikan Chuan-Chuan

This classic Peranakan dish of pan-fried fish seasoned with taucheong and ginger is popular with both Malay and Chinese communities for whom fish signifies good fortune and longevity.

Download Recipe


  • 1 Barramundi
  • Potato starch
  • 35g Taucheong (preserved soya bean paste)
  • 10g Light soy sauce
  • 6g Sugar
  • 30g Ginger (finely sliced)
  • 50g Water
For garnish:
  • Fried ginger
  • Fried shallot
  • Sliced spring onion


1. Deep fry finely sliced ginger and shallot (for garnish).

2. Coat the barramundi with potato starch and deep fry for 4 minutes.

3. Use the oil from the ginger and shallot to fry taucheong (preserved soya bean paste) and sliced ginger till fragrant.

4. Add in water, sugar and soya sauce and mix well.

5. Add in the fried barramundi and braise for 5 minutes.

6. Finish with the garnish and sliced spring onion.


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