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Ingredients:
- 900gm spanish mackerel fish (ensure it is fresh)
- 20gm red chilies
- 3 tablespoon cooking oil
- 1 teaspoon corn flour
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 100ml cold water
- 300ml warm water
- A dash of pepper
Methods:
- Slit open the chilies and remove the seeds. Soak the chilies in a bowl of cold water with a pinch of salt for about 15 minutes.
- Wipe the chilies dry before filling them with the fish paste. Put them aside
- Clean the fish and use a tablespoon to scrape out the fish fillet into a mixer and blend until it is soft and smooth.
- Slowly add in 3 teaspoon of the prepared water and corn flour mixture.
- Ensure all ingredients are well mixed until the fish paste is sticky and smooth.
- Fill the fish paste into the chilies and smoothen the top of the fish paste with the excess water and corn flour mixture.
- Heat the cooking oil in a wok over moderate heat.
- Place the chilies with the fish side into the oil until slightly brown.
- Pour in sufficient warm water to cover the chilies. Cover wok and allow the chilies to simmer for about 2-3 minutes over low heat.
- Serve with chili sauce and clear vegetable soup.
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