Stuffing pepper and eggplant with white fish paste, are crunchy on the outside and juicy in the inside.
INGREDIENTS :
- 2 Basa fillet
- 2 Red or green pepper
- 1 Tablespoon flour
- 1 Teaspoon sesame oil
- 1 Stalk green onion
- Salt and pepper to taste
DIRECTIONS :
- Chopped the fish fillet finely until it turn smooth.
- Place in a mixing bowl and add the green onion, sesame oil, seasoned with salt and pepper.
- Add flour and and mix well, use hand for extra kneading.
- When the mixture turn into a thick smooth paste, set aside.
- Cut the eggplant diagonally and peel the strip, make a cut for a fillings.
- Cut the pepper into desired sizes, half or quartered.
- Scoop a small amount of filling and slightly overfill the pepper.
- Fill all the eggplant pockets with fish paste mixture.
- Heat oil in a pan in medium high heat.
- Fry the eggplants down on one side and stuffing facing down for pepper.
- Transfer the cooked stuffed vegetables into a flat plate line with kitchen paper, to absorbed oil.
Cooking Tips :
- You can use any white fish like tilapia or silver fish.
- Fry the fillings and leave pepper for a crunchy result.
- Can be serve with soy sauce and spice dipping.
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