| Ingredients | Direction |
|---|---|
| 8 oz white fish, minced 2 tbsp lightly beaten egg 4-6 mild red and green chiles vegetable or peanut oil, for shallow-frying 2 garlic cloves, finely chopped 1/2 tsp fermented black beans, rinsed and lightly mashed 1 tbsp light soy sauce pinch of sugar 1 tbsp water Marinade: 1 tsp finely chopped fresh gingerroot pinch of salt pinch of white pepper 1/2 tsp vegetable or peanut oil |
1. Combine all the marinade ingredients in a bowl and marinate the fish for 20 minutes. Add the egg and mix by hand to create a smooth paste. 2. To prepare the chiles, cut in half lengthwise and scoop out the seeds and loose flesh. Cut into bite-size pieces. Spread each piece of chile with about 1/2 teaspoon of the fish paste. 3. In a preheated wok, heat plenty of the oil and cook the chile pieces on both sides until beginning to turn golden brown. Drain and set aside. 4. Heat 1 tablespoon of the oil in the clean wok and stir-fry the garlic until aromatic. Stir in the black beans and mix well. Add the light soy sauce and sugar and stir, then add the chile pieces. Add the water, then cover and simmer over a low heat for 5 minutes. Serve immediately. |