Cherry & Dennis Helper Habitat

Cantonese Pan-Fried Stuffed Three Treasures

煎釀三寶

Cantonese Pan-Fried Stuffed Three Treasures — finished dish

Total time: 55 min
Difficulty: Advanced
Servings: 4 servings

Recipe overview

Bell pepper, eggplant and tofu are stuffed with dace paste, pan-fried until crisp and glazed with garlic black-bean sauce.

01

Ingredients

Main ingredients

400 g dace fish paste
200 g green bell pepper
300 g eggplant
300 g firm tofu
20 g spring onion

Fish-paste seasoning

1/2 tsp salt
1 pinch white pepper
1 tbsp cornflour

Garlic black-bean sauce

1 tbsp fermented black beans
20 g garlic
1 tbsp light soy sauce
120 ml water

Pan-frying oil

3 tbsp cooking oil

Cantonese Pan-Fried Stuffed Three Treasures — ingredients

02

Tools

cutting board
knife
large bowl
wok
wok spatula
measuring spoons

Cantonese Pan-Fried Stuffed Three Treasures — tools

03

Steps

Cantonese Pan-Fried Stuffed Three Treasures — Seed the bell pepper and cut it into wide pieces

Step 1

Seed the bell pepper and cut it into wide pieces

Seed the bell pepper and cut it into wide pieces.

Cantonese Pan-Fried Stuffed Three Treasures — Slice eggplant thickly on the diagonal and cut a pocket in each piece

Step 2

Slice eggplant thickly on the diagonal and cut a pocket in each piece

Slice eggplant thickly on the diagonal and cut a pocket in each piece.

Cantonese Pan-Fried Stuffed Three Treasures — Cut tofu into thick squares and pat the surfaces dry

Step 3

Cut tofu into thick squares and pat the surfaces dry

Cut tofu into thick squares and pat the surfaces dry.

Cantonese Pan-Fried Stuffed Three Treasures — Stir dace paste with salt, white pepper and cornflour until sticky

Step 4

Stir dace paste with salt, white pepper and cornflour until sticky

Stir dace paste with salt, white pepper and cornflour until sticky.

Cantonese Pan-Fried Stuffed Three Treasures — Press fish paste firmly into the pepper, eggplant and tofu

Step 5

Press fish paste firmly into the pepper, eggplant and tofu

Press fish paste firmly into the pepper, eggplant and tofu.

Cantonese Pan-Fried Stuffed Three Treasures — Heat two tablespoons of oil and place every piece fish-side down

Step 6

Heat two tablespoons of oil and place every piece fish-side down

Heat two tablespoons of oil and place every piece fish-side down.

Cantonese Pan-Fried Stuffed Three Treasures — Pan-fry for four minutes until the fish paste is golden and set

Step 7

Pan-fry for four minutes until the fish paste is golden and set

Pan-fry for four minutes until the fish paste is golden and set.

Cantonese Pan-Fried Stuffed Three Treasures — Turn, add one tablespoon of oil and cook for three more minutes

Step 8

Turn, add one tablespoon of oil and cook for three more minutes

Turn, add one tablespoon of oil and cook for three more minutes.

Cantonese Pan-Fried Stuffed Three Treasures — Chop black beans and garlic and fry them at the side of the wok

Step 9

Chop black beans and garlic and fry them at the side of the wok

Chop black beans and garlic and fry them at the side of the wok.

Cantonese Pan-Fried Stuffed Three Treasures — Add light soy sauce and water, cover and cook for four minutes

Step 10

Add light soy sauce and water, cover and cook for four minutes

Add light soy sauce and water, cover and cook for four minutes.

Cantonese Pan-Fried Stuffed Three Treasures — Uncover and reduce the sauce once the fish centre reaches 74°C

Step 11

Uncover and reduce the sauce once the fish centre reaches 74°C

Uncover and reduce the sauce once the fish centre reaches 74°C.

Cantonese Pan-Fried Stuffed Three Treasures — Scatter spring onion and plate all three stuffed vegetables

Step 12

Scatter spring onion and plate all three stuffed vegetables

Scatter spring onion and plate all three stuffed vegetables.

Common mistakes

Turning before the fish paste sets makes the stuffing detach.

Tips

Keep all pieces similar in thickness so they finish together.