Cut the fish fillet into pieces about 4 cm long. Peel and roughly chop the garlic. Heat a wok or pan. Pour in the oil. Add the chopped garlic cloves and stir-fry for ½ min. Until they turn light yellow. Add the fish and stir-fry for 1 minute. Mix in the bean paste and fry the fish for about half a minute, until the liquid that has formed in the wok has evaporated.
Mix in 1 tablespoon rice wine, 1 teaspoon soy sauce and the chicken broth and bring to the boil. Simmer the fish for 4 minutes until the garlic is firm to the bite. Then let the sauce thicken over high heat.
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