Chili Bean Paste Fish and Tofu

1. Clean the fish thoroughly and remove all the dirty bits of fish. This procedure ensures the fish tastes better and removes any unpleasant fishy taste.

2. Make diagonal slits on each side of the fish, about three on each side according to the size of the fish. Use your finger to rub some chilli bean paste into those cuts and inside the fish belly. Set aside for 15 minutes.

3. Heat a wok with 1 tablespoon of oil and pan-fry both sides of the fish. Leave each side to fry for at least 2 to 3 minutes; don’t keep turning the fish or you will just make a mess of the fish. Place the fish on a plate after both sides are a golden brown colour.

4. Using the same wok, stir-fry the chilli bean paste first for a couple minutes then add the mince and fry it for another 2 to 3 minutes.

5. Add rice wine, chilli, ginger, garlic and just half of a spring onion into the wok and stir-fry it until fragrant. Put the fish back in the wok and add the boiled water or stock to cook.

6. Add the fried tofu and simmer it to reduce down the sauce.

7. Add the ketchup, soy sauce, sesame oil, and rice vinegar. Mix evenly. Place tofu and fish on a plate and sprinkle the rest of the spring onions on the top as a garnish. It’s now ready to serve.