A delicious Chinese dish! Coloured pepper wedges, are stuffed with a seasoned white fish paste, then pan-fried and served with a delectable, garlic and black bean sauce. Serve with freshly cooked rice.
1/2 tablespoon cornflour, mixed with 4 tablespoons water
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Method Prep:20min › Cook:10min › Ready in:30min
In a large bowl, mix together the fish paste with white pepper, sesame oil and cornflour. Spread a little bit of fish paste into each pepper wedge.
Heat a large frying pan with 1 tablespoon oil over medium heat. Place the pepper wedges, fish paste down onto the pan and cook until brown, about 2-4 minutes. Turn over, cook for an additional 2-3 minutes. Transfer to a serving dish.
Heat the same pan with 1 tablespoon oil over high heat. Saute the garlic until aromatic, 2-3 minutes. Stir in the black bean sauce and sugar. Add cornflour slurry, and heat until the sauce has thickened, pour over the peppers.