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Red Snapper in Ground Bean Sauce Recipe 油煎豆酱红鲪

Sunday, October 05, 2008 | Labels: , , |

Let me present another hit from Tastes of Home's kitchen - the Red Snapper in Ground Bean Sauce! I picked up this Red Snapper and thought that it would go well with some ground bean sauce I had in my fridge. The versatile ground bean sauce is mainly made from soy beans, and goes rather well with many dishes -it is also used to make sweet dipping sauces used with chee cheong fun (flat noodles) and yong tau foo (stuffed beancurd), both popular streetfood in Asia.

I used some red chilli peppers to add another layer of spicy fragrance to my bean sauce and added some Chinese Rice Wine (Shaoxing Wine) to delicately flavour the fish as well. If you prefer your dish to be less spicy, simply soak the chilli peppers in cold water for a bit and remove the seeds since the heat comes mainly from the seeds. As always, I added ginger and green onions for a fragrant fish dish.


In a 'fishy' mood? Please click below for some other fish recipes of mine:

Chinese Steamed Copper Rockfish

Seared Hamachi (Yellowtail)

Chinese Pan-fried Red Rockfish Fillets


1 Red Snapper, cleaned and scaled
1 tbsp ground bean sauce
2 red chilli peppers, sliced
3 stalks green onions, sliced diagonally
1 tbsp chopped fresh ginger, you may add more according to your preference
1-2 tsp of sugar
1 tsp Chinese Rice Wine (Shaoxing Wine)


First, heat up about 2 tbsps of cooking oil in a wok. Wait about 30 seconds, then add the chilli peppers, green onions and ginger into the wok. Stir-fry around briskly, next add the bean paste. Turn the heat to medium and continue stirring around till fragrant. Now, add the fish (lightly coat in salt and corn starch) into the wok and turn the heat to medium low. Add about 1/2 cup water and turn up the heat again. Pan-fry each of the fish until cooked, about 5-8 minutes on each side depending on the size of your fish. Place the fish on a serving plate and spoon the rest of the sauce onto the fish. Serve immediately.


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Lian @ Heart said...

Oh wow, that looks delicious!

Mary said...

What beautiful photos. That really looks good and I love red snapper.

Tastes of Home said...

hi lian! nice to 'meet' u, thanks for stopping by!

hey mary, thanks for your kind compliments! see ya soon :)

Mr. Rush said...


You always come up with some delicious looking foods. From now own, I consider you the Queen of good eating!

VG said...

Yum. Now I gotta get Mr G to either catch or buy one!

tigerfish said...

I have made snapper in bean sauce recently but mine is the partially steamed version :P ...I am too lazy for the fried version but I totally enjoy eating it.

Tastes of Home said...

haha, sure come over for dinner TF

Dora said... serves well with porridge. ;)

Tastes of Home said...

hey dora, yeah this is good with porridge too :)

Tastes of Home said...

thanks for stopping by Mr. Rush! but who is TAN? hehe (?!)

worldwindows said...

Just have pan fried senangin (blue threadfin salmon) with strips of ginger for lunch courtesy of mom-in-law. Fresh off Penang waters. I would love to have that Red snapper in tau cheong anytime. Great pics.

Tastes of Home said...

thanks worldwindows! yeah, I do so love fish, there are quite a few fishes not available here though I think hehe..I do miss Penang too (Used to go there for work once a month a long time ago)..miss all the Penang hawker food especialy mmmm

mikky said...

another bowl of rice please? :) lovely dish...

Tastes of Home said...

hi mikky, Okay, u can have as much rice as u want :) thanks!

Salt N Turmeric said...

I 'catch' my fish at the asian supermarket! lol.
I love red snapper too but they only have big sizes here. sigh.

Tastes of Home said...

yeah I bought this at the Jap store, dont they have mitsuwa in OC? hmmm

Salt N Turmeric said...

mitsuwa? never heard of it so i guess we dont then.

Tastes of Home said...

hmm ok..:)

Tastes of Home said...

hey there HLC! yeah, I love to use bean sauce for spare ribs too - I will definitely try to get that brand haha but dont think they have it here in San Diego..:)

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