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[Prep: 25 minutes | Cook: 20 minutes | Serve: 4 | Calories: 380 per serving ]
1- 1 lbs of fish paste
2- 1 tsp of chicken powder or salt
3- 1 tsp of white pepper flake
5- Dried scallop, soaked, shredded, 4 pieces
1- 15 tofu puff, halved
2- 1 bell pepper (any color), core removed, cut into pieces
3- 2 chinese eggplants, cut into pieces
4- 1 medium onion, peeled, diced
5- Diced shallot, 1 tbsp
7- 1/2 cup of hot water
8- Corn starch mixture - 2 tbsp of corn starch + 1 tbsp of cold water
.: Sauce mixture :.
1- Hoisin sauce, 1 tbsp
2- Sugar, 1/2 tsp
3- fermented tofu, 3 blocks
4- Spicy garlic sauce, 2 tbsp
Combine Group A ingredient and mix it well. Stuff the fish paste mixture into the tofu puff, and press it well.
Heat the pan with 1 tbsp of oil over medium heat. Pan fry the fish mixture until golden brown.
Clean and dry the pan. Heat it with 1 tbsp of oil over high heat. Add in the onion, shallot, garlic, eggplant and pepper with 1/3 tsp of salt. Stir-fry the ingredient until the onion is soft. Add in the hot water. Cover and simmer for 3 minutes or until the eggplants is soft.
Add the sauce mixture and the fish mixtures. Add in the some corn starch mixture. Stir the sauce until it is thicken. Dish it up and serve it hot.
1- Press the fish mixture firmly into the tofu puff or it will fall apart while cooking.
2- It is easier to handle the fish mixture if you hand is wet.
3- It is easier to pan-fry the mixture with non-sticky pan. It also uses less oil too.
4- Eggplant will oxidize. You can cut it and preserve it in cold water until it is ready to use.
5- Don't pan-fry the fish cake over high heat. Use medium slow heat so that the heat has enough time to penetrate into the fish mixture.
Tony and Karen Kitchen Service Center
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