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1.
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Clean the fish thoroughly and remove all the dirty bits of fish.
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This procedure ensures the fish tastes better and removes any unpleasant fishy taste.
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2.
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Make diagonal slits on each side of the fish, about three on each side according to the size of the fish.
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Use your finger to rub some chilli bean paste into those cuts and inside the fish belly.
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Set aside for 15 minutes.
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3.
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Heat a wok with 1 tablespoon of oil and pan-fry both sides of the fish.
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Leave each side to fry for at least 2 to 3 minutes; dont keep turning the fish or you will just make a mess of the fish.
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Place the fish on a plate after both sides are a golden brown colour.
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4.
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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.
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5.
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Add rice wine, chilli, ginger, garlic and just half of a spring onion into the wok and stir-fry it until fragrant.
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Put the fish back in the wok and add the boiled water or stock to cook.
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6.
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Add the fried tofu and simmer it to reduce down the sauce.
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7.
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Add the ketchup, soy sauce, sesame oil, and rice vinegar.
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Mix evenly.
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Place tofu and fish on a plate and sprinkle the rest of the spring onions on the top as a garnish.
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Its now ready to serve.
