Hakka-Style Fish-Stuffed Vegetables - Cuisine Magazine - From New Zealand to the World

Ingredients

• FISH PASTE FILLING
• 500g white fish, roughly chopped (I used lemon fish/rig)
• 2 cloves garlic
• 3 spring onions, roughly chopped
• ¾ teaspoon salt
• 1 tablespoon oil
• 2 teaspoons cornflour
• 1 teaspoon soy sauce
• 2 teaspoons Shaoxing wine
• 3 cloves garlic, finely chopped
• 2 tablespoons black bean chilli sauce (I used Lao Gan Ma brand)
• 500ml water
• 2 tablespoons cornflour
• 2 teaspoons soy sauce
• ½ teaspoon sugar
• 1 teaspoon sesame oil
• STUFFED VEGETABLES
• chillies, halved lengthwise, seeds removed
• capsicums, cut into quarters (or smaller wedges if large)
• eggplant, ideally skinny, cut diagonally into 5mm slices
• fresh shiitake, stems removed
• tofu puffs
• cornflour, for dusting
• vegetable oil, for frying