Page 94 - Cook with Ease: Tips and Recipes for Small Families - Serving 1-2

Stuffed Bell Peppers
(Serves 1)
NUTRIENT ANALYSIS
(per serving)
Energy: 216 kcal
Carbohydrate: 13 g
Protein: 22 g
Fat: 7 g
Cholesterol: 67 mg
Dietary fibre: 2.4 g
Sodium: 533 mg

INGREDIENTS: METHOD
• Dace fish meat 3 taels (~120 g)
(fish paste) 1. Mix the fish meat well with
• Red bell pepper, 1 piece (~120g) coriander and marinade, and
stir in one direction until it
medium thickens. Set aside for about 30
• Coriander, 1 Tbsp
finely chopped minutes.
• Garlic, minced 1 clove 2. Rinse, core, and cut the bell
• Shaoxing wine 1½ Tbsp pepper into wedges. Dust the
• Cornstarch ¼ tsp inner surface with cornstarch
• Vegetable oil ¾ tsp and stuff it with the fish paste.
3. Heat up oil in a non-stick pan.
MARINADE (for fish): Sauté the garlic. Pan-fry the
• Salt ⅛ tsp stuffed bell peppers (with fish
• Sugar ¼ tsp meat facing down) at low heat
• Cornstarch ¼ tsp
for about 5 minutes. Flip them
over and pan-fry the other side
SEASONING: for a while.
• Light soy sauce ½ tsp
• Sugar ½ tsp 4. Pour wine along the side of the
• Sesame oil ¼ tsp pan and add the seasoning.
• Cornstarch ½ tsp Cover and simmer for about
• White pepper a pinch 3 minutes or until the fish is
• Water 1½ Tbsp thoroughly cooked.

94