STUFFED VEGETABLES

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 :

1. You can use any white fish like tilapia or silver fish.
2. Fry the fillings and leave pepper for a crunchy result.
3. Can be serve with soy sauce and spice dipping.

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