Ikan Goreng Taucheong (Fried Fish with Fermented Yellow Beans)

My husband's mom prepares this dish nicely. I don't cook just as good, and I hope my version's passes the Malaysians' tastebuds test!



400 g fish fillet (salmon, red emperor, snapper or nile perch)
2 tomatoes
small onion, sliced
3 slices ginger
chillies (optional)
2 stalks spring onion
coriander leaves
1.5 c water
2 T yellow bean sauce
plain flour
canola oil

Lightly coat fish in flour and pan-fry in little oil until brown and cooked. Set aside. Saute ginger, chillies,onions and tomatoes. Pour in water add beansauce. Simmer for 5 minutes. Add spring onion and fish and heat for a minute. Remove from heat and garnish with coriander leaves.

Note: Yellow bean sauce's soy beans are still whole and are sold in jars (this helps so you can see what the beans look like, for there are so many types of bean sauces sold).