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.