King prawns and white fish are both prized for their delicate, sweet flavour and succulent texture. Stuffed peppers with seafood provide a nutritious and well-balanced meal option. Prawns and white fish are excellent sources of protein, while peppers are rich in vitamins and antioxidants. This dish offers a tasty way to incorporate seafood and vegetables into your diet. Stuffed peppers with king prawns and white fish offer a delightful contrast of textures. The tender flesh of the fish and the firm yet juicy prawns complement the soft, roasted pepper perfectly, creating a satisfying mouthfeel with every bite.
Despite being relatively light, stuffed peppers with seafood are surprisingly filling and satisfying. The combination of protein-rich seafood and fibre-packed peppers helps keep you feeling full and satisfied for longer, making it a great option for a satisfying meal.
Stuffed Peppers
Ingredients
Fish Paste
- 150 g raw large King Prawns, peeled and deveined
- 200 g White Fish deboned and skinless (Tilapia or Sea Bass)
- 1 tbsp cup Corn Flour mixed with 2 tbsp Water to create a slurry
- 2 Spring Onions finely chopped
- 1 tsp Salt
- ½ tsp Sugar
- 1/8 tsp or a pinch of White Pepper
Rest of dish
- 2 tbsp Vegetable Oil
- 2 Green Peppers deseeded, cut into 3 to 4 cm cubes
- Corn Flour for dusting
- ½ tbsp Corn Flour mixed with 1 tbsp water to create a slurry
- 2 Garlic Cloves minced
- 3 tbsp Fermented Black Beans
- 1 tsp Dark Soy Sauce
- ½ tbsp Light Soy Sauce
- 1 tsp Sugar
- 1 tsp Chicken Powder dissolved in 1 cup hot water
- 1 tbsp Chinese Rice Wine
- Drizzle Sesame Oil
Instructions
- Begin by chopping the king prawns and fish, roughly chop to begin with and then continue chopping until you have a near smooth paste. This does take a little while, but I find this process much better than using a food processor.
- Transfer the fish and prawn paste into a large bowl and begin to mix with a pair of chopsticks.
- Keep mixing for at least 3 minutes until the paste becomes sticky.
- Give your corn flour slurry a stir and little by little add to the fish and prawn mixing constantly, this will help firm the paste.
- Once you have a sticky firm paste, gather the paste into a ball in your hand and then with a little force throw it back into the bowl.
- You want to do this around 10 times. This will help the paste become springy.
- Now add your chopped spring onions, salt, sugar and white pepper and combine evenly.
- Dust the inside of your cut peppers with a little corn flour, bang off excess and using a knife or a teaspoon fill each piece of pepper with enough paste so it slightly mounds.
- Place on a plate, paste side up until you are ready to cook.
- Prepare the fermented black beans by firstly, rinsing in warm water to remove any grit then in a small bowl, add a tbsp of warm water to the beans and using your fingers or the back of a spoon, mush the beans to break them up slightly.
- Place a wok over a medium to high heat, add the oil and once hot carefully place the filled peppers, paste side down into the hot oil.
- Cook for at least 2 minutes or until the paste has turned golden brown and is a little crispy.
- Now add the garlic and stir fry for 20 seconds being careful not to break the filling away from the peppers, then add the black beans and stir in gently. Add the chicken powder water, light soy sauce, dark soy sauce and sugar, combine gently into the liquid and allow to simmer for 2-3 minutes.
- Stir in the rice wine, then give the corn flour slurry a mix and slowly add to the sauce stirring constantly to thicken.
- Switch off the heat and finally drizzle with sesame oil.
