Chili Bean Paste Fish and Tofu Chinese new year dish
Chili Bean Paste Fish and Tofu Chinese new year dish

Chili bean paste fish and tofu is the name of this Chinese fish dish. This dish is also my first recipe for this Chinese new year. A lot of people probably donât know when Chinese New Year is this year but itâs actually the 2nd of February. People from Hong Kong, China and Taiwan will usually celebrate from this day and celebrations will go on for about a week. In
In Chinese language we call Chinese new year eve âé¤ĺ¤â (Chu xi). All of our families will gather together, wear new shoes and wear new clothes. We usually wear red and then weâll have a large new year dinner together. We call this new year dinner âĺš´ĺ¤éŁŻâ (Nian ye fan).
Fish is one of the dishes that we must have for new year dinner. Fish in Chinese is called âyuâ and it sounds similar to the word âé¤â which means âmore than enough, spareâ. We usually call the fish dish in New year supper âNian nian you yu ĺš´ĺš´ćé¤â, The whole phrase means âevery year have some good things happen and/or money left. Or every year have more than enough money or luckâ.
Different families have different traditions for this fish dish for New Year dinner. In my family, we canât finish this fish in one go. We must leave some fish on the plate, we canât eat all of it. This is because we believe leaving some fish will bring us luck and money, which also means more than enough money or luck. My grandfather told me, in his navy friendâs home, they canât turn over the fish because the method for turning over fish looks like a ship or boat capsizing, which of course no-one and especially a navy officer doesnât want to see.
There is no strict rule of how to cook âNian Nian you yuâ (this dish) for Chinese New Year. You can use any kind of fish you want so long as itâs a whole fish that includes itâs head and tail. I know youâre probably wondering why it has to be a whole fish but using a whole fish represents you doing everything from start to finish and not just doing something halfway.
For this dish I decided to cook Dou Ban Yu. Dou Ban Yu is a really tasty Sichuan style fish dish that can be as spicy as you like but has a really strong taste typical of Sichuan cooking. The most important thing is the red colour from the chilli bean paste (sauce). As mentioned before red is a very good colour for Chinese New Year.
The English translation for Dou Ban Yu is âChili Bean Paste Fishâ and here is my recipe for this dish. I hope you enjoyed reading about this dish and maybe you could give it a go this Chinese New Year.


Chili Bean Paste Fish and Tofu Chinese new year dish
Ingredients
Ingredients
- 1 whole fish I used sea bass
- 2 thin slices ginger chop finely
- 2 spring onions chop finely
- 3 cloves garlic chop finely
- 1/2 chili remove seeds and chop finely
- 50 g beef or pork mince
- 350 g tofu cut into the size as the photo shows, pan fry both sides
Seasonings
- 1.5 tbsp chili bean paste sauce
- 2 tbsp rice wine
- 1 ltr boiled water or vegetable stock
- 1/2 tsp ketchup
- 2 tbsp soy sauce
- 1/4 tsp sesame oil
- 1/4 tsp rice vinegar
Instructions
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Remove all the dirty bits of fish as procedures photo. This procedure ensures the fish tastes better and removes any unpleasant fishy taste.
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A teaspoon or similar can help to get rid of the bits you don't want
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Cut the fish as the photo shows and use your finger to rub some chilli bean paste into those cuts and inside the fish belly. Leave it aside for 15 minutes after you have done that.
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Use your finger to rub some chilli bean paste into those cuts
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Use your finger to rub some of chili bean paste inside of fish belly.
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Heat a wok with 1 tablespoon of oil and panfry both sides of the fish. Leave each side to fry for 2~3 minutes at least, donât keep turning the fish or you will just make a mess of the fish. Place the fish on a plate after both sides are a golden brown colour.
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Cut the tofu into the size as this photo shows
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Pan fry the tofu on both sides
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Using the wok from step 3, stir-fry the chilli bean paste first for a couple minutes then add the mince to fry it for another 2 to 3 minutes.
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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 all the fragrance comes out from the wok.
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Put the fish back in the wok and add the boiled water or stock to cook.
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Add tofu and simmer it to reduce down the sauce.