This Chinese style stuffed pepper is a Chinese dish that is primarily tofu, sometimes we would use vegetable such as eggplant, bitter melon or bell peppers. We would cut them up and filled them with ground meat and fish paste. This is a very common dish that you can find in Malaysia, it’s also a dish that you could whip up in less than 30 minute.
The secret ingredient for this dish is fish paste. Back in Malaysia, my grandmother would usually get up early in the morning to go to the wet market to get fresh mackerel from the fishmonger. She would bring an entire mackerel home and slowly fillet them so that she could turn them into a paste. This is actually a very labor intensive dish back home. Fortunately for us, if you lived in the states, you could substitute fresh fish paste with fish paste emulsion. They usually come in frozen form, you can find them in any Asian store. I personally like to thaw my fish paste emulsion in the fridge overnight before I use it the next day. This recipe requires the fish paste to bind the ground meat before stuffing it in the vegetables or tofu.
Other than fish paste emulsion I like to mix in ground chicken breast. My grandmother prefer pork, but I like the taste of chicken much better. In this particular recipe I use ground chicken breast instead of ground pork.
- 1 container of fish paste emulsion
- 1 ground chicken breast ( or ground pork if you prefer)
- 6 Poblano peppers (We picked this type of pepper because they are milder as compare to Serrano peppers. Of course, another factor is they are bigger than Serrano pepper, you could stuff them easily.
- 1 stalk of green onion
- 1 tbsp of ground white pepper
- 2 tbsp of soy sauce
- 1 tbsp of sesame oil
- Cleaned the peppers and remove all the seeds before making a slit on the peppers for the stuffing. (I like to cut off the top of the peppers for easy stuffing.)
- Mix the ground chicken breast and fish paste emulsion in a large bowl. Add in the ground white pepper, soy sauce, sesame oil and green onion into the fish paste mixture and mix well.
- Stuff the mixture into the peppers but make sure you do not over stuffed them.
- Place the stuffed pepper on the frying pan and sear the outside of the peppers. ( You do not need to cook the stuffing all the way through)
- After a good searing, place all the stuffed peppers in a steam-able dish and steam it for 10 minutes. (I generally put 1 tbsp of oyster sauce and 1 tbsp of soy sauce on the peppers before I put it in the steamer.)
Enjoy this quick and easy Chinese style stuffed peppers. You can either eat them as they are or serve them with rice. I hope you guys enjoyed the food as much as we enjoyed making them.