This is one of my favourite dishes as the crisp texture of the fish and tofu are great with the pancetta and the complex sauce. I’ll occasionally swap the sweet bean paste for hot bean paste in this dish.
Heat the oil in a wok or deep-fryer until smoking (180°C/350°F), and deep-fry the tofu until golden, then remove and drain on paper towel. Next deep-fry the blue eye until golden, then remove and drain. Drain the oil from the wok and wipe clean.
Reheat the wok with
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