煎釀三寶Stuffed Three Treasures

Prep 25 min·Cook 20 min·Rest 10 min

1. 1You're here
   Step 1.

   Finely chop the spring onion. Mix it and the white pepper into the fish paste, then stir hard in one direction for 2 minutes until sticky and springy.

   300 g Seasoned fish paste (dace)¼ tsp White pepper1 stalk Spring onion

   Mum's tip媽媽小貼士

   Lifting the paste and slapping it back into the bowl a dozen times makes it even bouncier.
2. 2
   Step 2.

   Cut each green pepper into 4 pieces and remove the seeds and pith.

   2 pieces Green peppers (thin-skinned)

   Knife work
3. 3
   Step 3.

   Cut the aubergine on the diagonal into 1.5 cm slices, cutting each slice almost through again to make a hinged pocket. Soak in water with the salt so it does not brown.

   250 g Long Chinese aubergine (or 1 regular aubergine)1 tsp Salt (for soaking the aubergine)

   10 minKnife work
4. 4
   Step 4.

   Cut the tofu into 6 squares, pat dry and scoop a shallow hollow in the top of each with a teaspoon.

   300 g Firm tofu

   Knife work
5. 5
   Step 5.

   Drain and pat the aubergine dry. Dust the inside of the peppers, the aubergine pockets and the tofu hollows lightly with cornflour.

   250 g Long Chinese aubergine (or 1 regular aubergine)2 pieces Green peppers (thin-skinned)300 g Firm tofu2 tbsp Cornflour (for dusting)

   Batter / coating

   Mum's tip媽媽小貼士

   The starch is the glue that stops the fish paste falling off during frying.
6. 6
   Step 6.

   Fill each piece with fish paste, pressing it in firmly and smoothing the surface with a wet finger.

   300 g Seasoned fish paste (dace)2 pieces Green peppers (thin-skinned)250 g Long Chinese aubergine (or 1 regular aubergine)300 g Firm tofu

7. 7
   Step 7.

   Heat the oil in a frying pan over medium heat. Fry everything fish-paste side down until golden.

   4 tbsp Cooking oil2 pieces Green peppers (thin-skinned)250 g Long Chinese aubergine (or 1 regular aubergine)300 g Firm tofu

   4 minPan-fry
8. 8
   Step 8.

   Turn the pieces and fry the other side until the peppers blister, the tofu is golden and the aubergine is soft.

   2 pieces Green peppers (thin-skinned)250 g Long Chinese aubergine (or 1 regular aubergine)300 g Firm tofu

   4 minPan-fry

   Mum's tip媽媽小貼士

   The aubergine takes the longest; push it to the hottest part of the pan.
9. 9
   Step 9.

   Mix the oyster sauce, light soy, sugar, cornflour and water. Pour into the pan, cover and simmer 2 minutes until the gravy turns glossy.

   1 tbsp Oyster sauce1 tsp Light soy sauce½ tsp Sugar1 tsp Cornflour120 ml Water

   2 minSauce making / reducing
10. 10
    Step 10.

    Arrange on a plate fish side up and spoon the gravy over.

    2 pieces Green peppers (thin-skinned)250 g Long Chinese aubergine (or 1 regular aubergine)300 g Firm tofu