Crispy Blue Eye Marinated in Red Bean Curd


Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

I love this really interesting flavour. At the restaurant we’ve used red bean curd to marinate quail, pigeon, chicken and prawns, as well as this blue eye dish. The taste is as close to blue cheese as the Chinese get; in combination with five-spice powder, the flavour is interestingly complex and delicious. It’s also easy to make and would fit into your first shared table perfectly to show off your great Asian cooking skills.


  • 350 g (12 oz) blue eye fillet, cut into bite-sized pieces
  • vegetable oil, for deep-frying
  • 75 g ( oz/½ cup) tapioca flour
  • lemon wedge, to serve


  • 2 tablespoons fermented red bean curd, mashed, plus 1 tablespoon marinade from the jar
  • 2 tablespoons shaoxing
  • ½ teaspoon five-spice powder
  • 2 cloves garlic, finely chopped


To make the marinade, mix together the bean curd, bean curd marinade, shaoxing, five-spice powder and garlic. Add the blue eye and toss until well coated, then leave for 30 minutes.

Heat the oil in a wok or deep-fryer until just smoking (180°C/350°F). Remove the blue eye from the marinade and dust with tapioca flour, shaking off any excess. Deep-fry the fish in batches until golden, then remove from the wok and drain on paper towel. Serve with a wedge of lemon.