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.
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.
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