Natasha and Becky decided that they need to try making entirely new dishes at least once each week. Because of Becky’s affinity for spicy Oriental stuff, what waited for me as I came home from work today was this delicious plate of Chilies stuffed with fish paste.
Here is the recipe:
225g/ 8 oz white fish, minced
4-6 fresh mild red and green chilies
1/2 tbsp black beans (from can), rinsed and lightly mashed
1 lightly beaten egg
vegetable or groundnut oil, for frying
2 garlic cloves finely chopped
1 tbsp light soy sauce
pinch of sugar
1 tbsp water
1 tsp finely chopped fresh root ginger
pinch of salt
pinch of white pepper
1/2 tsp vegetable or groundnut oil
Mix all the ingredients for the marinade together in a bowl. Add the fish and toss to coat the the marinade. Cover and leave to marinade in a cool place while you prepare the chilies and beans.
Cut the chilies in half lengthwise and scoop out the seeds and white veins. Cut into bite-size pieces.
Add the egg to the mixture and mix to a smooth paste. Spread each piece of chili with about 1/2 teaspoon of the fish paste. Heat the oil in a preheated wok or deep saucepan over a high heat. Add the chili pieces and cook on both sides until beginning to brown. Remove with a slotted spoon and drain on the paper towel.
Pour off all but 1 tablespoon of the oil from the wok and heat over a high heat. Add garlic and stir-fry for a minute, or until fragrant. Stir in the beans and mix well (we did this part removing the wok form the heat since it was too hot and garlic had started to burn). Stir in the soy sauce and sugar, then add the chili pieces. Add the water, cover and simmer over a low heat for 5 minutes. Serve immediately. Well… we re-heated 2 hours later … still good!
We had more than needed fish paste (not enough chilies), so we just made small balls and fried it with the rest.