fish paste stuffed peppers and chinese broccoli…

2 Mar

While I was shopping for fish at T&T I saw a bin of fish paste and remembered the stuffed peppers my mom used to make.  That pile of super white goo probably doesn’t look that appealing to the naked eye, but frying it up produces some tasty results! I don’t really remember what my mom used and how she cooked but I figure I could wing it and make a light dinner for later that day.  For the longest time I had no idea that gai lan was called chinese broccoli in english and just figured that everyone that wasn’t chinese called any asian vegetable chinese broccoli…oops.

Here’s the recipe…

What you need!
1/2 pound fish paste
1/2 pound shrimp
1 half of each red, yellow and green pepper
one bunch of chinese broccoli
4 cloves of garlic
2 slices of ginger
1 tsp black bean sauce
1 tsp rice wine vinegar
3 tbsp water
olive oil

What to do!

1.  Let’s do some cutting!  Cut your peppers in quarters and remove seeds and some of the ribbing.  When you’re shopping for peppers to stuff, look for ones that are not wonky in shape and will have a nice cavern inside that is even.  Mince all the garlic and ginger.

2.  Make the filling!  Chop up your shrimp and add it to the fish paste.  Add 1 tsp salt, 1 tsp pepper, around 2 minced cloves of garlic and the minced ginger.  Stir it up!

Your fishy shrimp mixture will look like this!

3.  Fill your quartered pepper with the stuffing making sure to smooth it out along the way.  If you have any extra left over, you can just fry it up like a crabcake…it makes an awesome sandwich seafood patty.

4.  To the stove!  In a frying pan on medium-high heat, drizzle some olive oil and place the peppers face down.  They will fry up nice and brown in about 6-8 minutes.  If they look like they are starting to turn brown to quickly, turn the heat down…you want to make sure the middles are cooked all the way through.  Once they’re nice and golden, give ’em a flip to the other side for another 4-6 minutes.

Note:  If you want to quick fry, do this on high heat until brown on both sides and then stick ’em in the oven for 10 minutes on 350 degrees.

5.  Wash your chinese broccoli and cut the ends of the stem off.  In saucepan on high heat, drizzle a little bit of olive oil and toss in the remaining 3 cloves of minced garlic.  Brown slightly and then throw in the veggies.  Toss it around a bit and add a cup of water and put the lid on for 5 minutes.  You can do a quick stir half way through to make sure the top ones are cooked.  Add a touch of salt to the pan when it’s done.

Don’t kill your veggies, stop cooking leafy greens once they turn bright green!  Nobody likes limp and mushy veggies.

6.  Sauce it up!  Just a simple sauce for that you can put on the stuffed peppers of the veggies.  Mix the black bean sauce, rice wine vinegar and 3 tbsp of water together and drizzle on top.  Be ginger about how much you put on to avoid having it too salty!

There you have, I’m guessing it’s not bad health-wise and if you’re not looking for a food baby, this is probably a suitable light meal.  Enjoy!

Approx Costs:
$3.00 – fish paste
$2.50 – shrimp
$2.00 – chinese broccoli
$1.50 – peppers
$0.25 – garlic and ginger

Total: $9.25 for 3 people or $3.08/person


One Response to “fish paste stuffed peppers and chinese broccoli…”

  1. scarletsculturegarden March 2, 2010 at 7:13 am #

    Oddly enough, that looks scrumptious even though I’m not really into fish paste – I’m really fussy with my fish. But any kind of stuffed peppers is delish so I’m sure this is too!

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