This is a Eurasian style of Yong Tau Foo, with large green chillies stuffed with fish paste as well as a paste of belacan to go with. One will need to eat this with lots of rice so that the belacan can go with it very nicely.
Make sure that you get the really big chillies to stuff your fish paste with!
Ingredients:
- White fish fillet: 200g, scraped with a spoon/knife
- Light soy sauce: 1 tbsp
- Ground white pepper: 1/4 tbsp
- Cornflour: 1 tbsp
- Salt: 1/4 tbsp + a pinch
- Green chilli: 10, large
- Shallot: 15, peeled
- Garlic: 3 cloves, peeled
- Candlenut: 2
- Belacan (dried shrimp paste): 15g (1 tbsp)
- Ground turmeric: 1 tsp
- Dried chilli: 10, soaked 10min, cut into sections
- Oil: 3 tbsp
- Water: 1 tbsp
- Sugar: 1/2 tbsp
- Chicken stock cube: 1/2
- Coconut milk: 80ml
- Lime: 2, juice extracted
Method:
- Combine fish, light soy sauce, white pepper, cornflour and 1/4 tbsp salt. Set aside.
- Slit green chillies lengthwise but do not cut through. Remove seeds.
- Stuff chillies with fish mixture. Set aside.
- Blend together shallots, garlic, candlenuts, belacan, ground turmeric and dried chillies.
- Heat oil in wok. Fry spice paste till oil rises to the surface.
- Add water, sugar, pinch of salt and chicken stock cube.
- Gradually add coconut milk, stirring to mix.
- Add stuffed chilies to wok. Simmer 2min till fish is cooked.
- Remove from heat. Squeeze lime juice in.
- Serve hot with rice.
Disclaimers:
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This recipe was kindly adapted from Quentin Pereira’s Eurasian Heritage Cooking. I have added in a lot less chilli so that the boy could at least try some of the fish meat without eating the chilli or sambal paste.
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I was having some trouble with my camera over this weekend, and as such could not get the tuning of the image right to get a nice picture of this dish. Sad…
Serving:
4 – 6 persons as side dish
