Cherry & Dennis Recipes
Pan-Fried Bell Peppers Stuffed with Fish Paste
鯪魚肉釀三色椒
Recipe overview
Pan-Fried Bell Peppers Stuffed with Fish Paste is a practical home-style dish presented in twelve clear steps.
01
Ingredients
Ingredients
- 300 g fish paste
- 4 pieces bell pepper
- 1 tbsp cornstarch
- 1 tbsp cooking oil
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 cup water
- 0.25 tsp white pepper
02
Tools
- knife
- cutting board
- mixing bowl
- measuring spoons
- frying pan
- spatula
- serving plate
03
Steps
Step 1
Prepare the main ingredient
Stir 1/4 tsp white pepper into the fish paste in one direction until sticky.
Step 2
Prepare supporting ingredients
Seed the 4 bell peppers and halve them into exactly 8 pieces; lightly dust the insides with 1 tbsp cornstarch.
Step 3
Mix the seasoning
Mix 1 tbsp light soy sauce, 1 tbsp oyster sauce and 2 cups water into a sauce.
Step 4
Combine the ingredients
Divide the fish paste among the 8 pepper pieces, pressing and smoothing it firmly onto each inside surface.
Step 5
Preheat the pan
Preheat a frying pan over medium heat.
Step 6
Add cooking oil
Add 1 tbsp cooking oil and swirl to coat the pan.
Step 7
Add the main ingredient
Place all 8 stuffed peppers fish-paste side down, leaving space between them.
Step 8
Cook the first side
Cook the fish-paste side over medium heat for exactly 5 minutes, until golden and set.
Step 9
Turn and cook the other side
Turn each piece and cook the pepper side for exactly 3 minutes.
Step 10
Check doneness
Cut one piece to check; the fish paste must be opaque, springy and reach 63°C.
Step 11
Add final seasoning
Pour in the sauce, bring to a boil and simmer for exactly 1 minute to glaze all 8 pieces.
Step 12
Plate and serve
Plate all 8 stuffed peppers, spoon over the pan sauce and serve hot.
Common mistakes
- Do not skip the doneness check.
Tips
Measure every ingredient before starting.
