Soy Bean Paste Fish

4.5 from 2 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4


  • Pan fried fish
  • 4 fish fillets (any firm white fish will do), about 600-700 gram
  • salt
  • pepper
  • all purpose flour
  • 3 tablespoon oil
  • Soy bean paste sauce
  • 2 tablespoon oil
  • 5 cloves garlic, minced
  • 1 inch ginger, julienned
  • 1-3 serrano/jalapeno/fresno chilies, seeded and sliced diagonally
  • 2 sprigs (about 30 leaves) fresh curry leaves, remove stalks (*)
  • 1 tablespoon salted soy beans
  • 1 tablespoon sugar
  • 1 teaspoon light soy sauce (or regular soy sauce)
  • 1 cup water
  • 1 tablespoon corn starch + 2 tablespoon water
  • 2 scallions, slice diagonally


  • Pan fried fish
    1. Pat dry fish with paper towel, sprinkle with salt and pepper, and dust with all purpose flour.
    2. Heat oil in a frying pan and pan fry fish fillet until golden brown on both sides, about 3 minutes each side. Set aside in a serving plate.
  • Soy bean paste sauce
    1. Heat oil in the same frying pan (no need to clean after frying the fish) and sauté garlic, ginger, chili, and curry leaves until fragrant. About 3 minutes.
    2. Add soy bean paste, stir for 30 seconds.
    3. Season with sugar, soy sauce, and pour the water. Mix well, and bring to a boil.
    4. Adjust seasoning as needed. Then thicken the sauce with corn starch solution.
    5. Turn off heat, add scallions, mix well. Pour the sauce over the pan fried fish. Serve immediately.


  • (*) Can be substituted with 6 kaffir lime leaves, but the aroma of the dish will be different.

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