Daily Cooking Quest

easy Indonesian recipes

Soy Bean Paste Fish

Lately I have been experimenting with making sauces to go with simply pan fried fish fillets, mainly because my Mom keep telling me to include more fish in my diet. My 30+ years old face is behaving badly lately, it keeps getting breakouts, and my Mom is adamant that the fish will help clear my face :D

Soy Bean Paste Fish

Soy Bean Paste Fish

I have another theory though about the reason behind those breakouts, shellfish and peanuts. Actually I am not sure which one, but I have not touched any of those for 2 months now, and my face has been clearing a lot. So, yay, but kinda sad that it turned out I have adverse reaction to those :( Anyway, due to Mom’s insistence, I have been cooking a lot of fish dishes lately. Mostly I pan fried and make simple sauce like this, so at least I know the fish will be okay and I just have to play around a bit to nail down some new sauces to go with them, and here is my new one that I really really love. I hope you will like it too.

Soy Bean Paste Fish

5.0 from 1 reviews



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 serrano/jalapeno chilies, sliced diagonally
  • 2 sprigs curry leaves, remove stalks
  • 1 tablespoon soy bean paste
  • 1 tablespoon sugar
  • 1 teaspoon soy sauce
  • 1 cup water
  • 1 tablespoon corn starch + 2 tablespoon water
  • 2 scallions, slice diagonally


  • Pan fried fish
    1. Sprinkle fish fillets 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 2 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.


  • Evelyn Cu says:

    Thank you Anita for your recipe on chinese pan fried fish with soy sauce. I made grouper steak following your recipe and my very "picky" mom gave it the thumbs up. This is one of those rare occasion that she "praised" my cooking. She is 89 years old and has a very poor appetite but thanks to your recipe she ate quiet a bit tonight.

  • Christi says:

    What soy bean paste are you using? I only have the Korean one at home, is that the same?

    • Anita says:

      Hi Christi, I like using <a href="http://amzn.to/2kKadiI" target="_blank" rel="nofollow">salted soy bean from Yeos</a>, which is popular in Indonesia/Malaysia/Singapore. It is not the same as Korean soy bean paste, but more similar to Chinese ones.

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