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Braised Pan Fried Snapper with Spicy Bean Paste

Ever since I experimented with Soy Bean Paste, I am in love with it. Chinese cooking is not the same without it anymore. Usually I would say that my must haves in the kitchens are oyster and soy sauce but I’m beginning to feel that this is one of the musts have in a chinese kitchen as well.

I would never recommend it to have it regularly of course- as the amount of salt in there would be quite scary to know. But the occasional use of it in dishes, I presume should be fine.

I nearly hesitated posting this dish as I didn’t like the look of the fish head! However, this is my first attempt in braising a fish- usually I would steam a whole fish and pan fried fillets instead. Hubby encouraged me to post it anyway, since I was stepping out of my comfort zone in the kitchen.

The photos are not very well taken- I’m really sorry. I need to find a way to make a whole fish sexy! How do photographers do that???

Nevertheless, it was one way of introducing more fish in our diet. Always a good thing isn’t it?

Braised Pan Fried Snapper with Spicy Bean Paste  
300 grams of baby snapper cleaned

1 onion sliced
1 knob of ginger sliced
2 chilli chopped
1 tsp of garlic
2 tablespoon of soy bean paste
1/2 cup of water

Lightly salt the snapper. Oil pan and pan fried till cooked with a nice crisp (but not deep fried). When the fish is nearly done. I push it aside, and start frying garlic, ginger and onions till soft. Added the chili, soy bean paste and water. Simmer. I spoon it on the fish and let the fish absorb the flavours for around 4 minutes. Serve warm with rice.



14 thoughts on “Braised Pan Fried Snapper with Spicy Bean Paste”

  1. Perfect timing. my husband came in last night at 10 with abut 30 pounds of fish from his off shore fishing trip! i have so much fish to cook I don’t know what to do with it all. This pan-fried and braised snapper looks amazing and love the recipe


  2. i always have a jar of soybean paste in my fridge. Most of the time i cook it with fish or steam/braised that with pork ribs/chicken. quite versatile to me. Talking about photographing, me also having frustated taking fish..actually not only fish, cooked dishes, just doesnt right all the time.


  3. dwidlebug- thanks!armand- haha, but u wouldn’t say no to steak…DD- thanks!Joanne- haha 😉 you got to try some!noobcook-I can’t believe I have only recently found that out. Asian Kitchen- Yeah! I really need to learn how to cook with fish more.Jessica- You will love this!Lena- I’m glad I’m not the only one but you are doing a far better job than myself!tigerfish- you are so sweet!rita- oh yeah! rice is the best with this!Ching- Yah! I am trying hard to have fish at least twice a week too.Sonia- Yay!


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