Stuffed Capsicums with Black Bean Sauce

    Colourful capsicum wedges are stuffed with fish paste, pan-fried and served with garlic black bean sauce.

    2 people made this

    Serves: 4 

    • 450g fish paste
    • 1 tablespoon white pepper
    • 1 tablespoon sesame oil
    • 1 tablespoon cornflour
    • 1 red capsicum, seeded and cut into 4-6 wedges
    • 1 orange capsicum, seeded and cut into 4-6 wedges
    • 1 yellow capsicum, seeded and cut into 4-6 wedges
    • 1 green capsicum, seeed and cut into 4-6 wedges
    • 2 tablespoons oil
    • 2 tablespoons finely chopped garlic
    • 3 tablespoons garlic black bean sauce
    • 2 teaspoons sugar
    • 1/2 tablespoon cornflour, mixed with 4 tablespoons water

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a large bowl, mix together the fish paste with white pepper, sesame oil and cornflour. Spread a little bit of fish paste into each capsicum wedge.
    2. Heat a large frying pan with 1 tablespoon oil over medium heat. Place the capsicum wedges down onto the pan and cook until brown, about 2-4 minutes. Turn over, cook for an additional 2-3 minutes. Transfer to a serving dish.
    3. Heat the same pan with 1 tablespoon oil over high heat. Saute the garlic until aromatic, 2-3 minutes. Stir in the black bean sauce and sugar. Add cornflour slurry and heat until the sauce has thickened then pour over the capsicums.
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