Fish-Stuffed Vegetables

Name: Fish-Stuffed Vegetables
Yield: Serves 4
Cuisine: China
Ingredients: chilli sauce and hoisin sauce, to serve; 1 seafood or fish stock cube; chilli sauce and hoisin sauce, to serve; 5 ml/1 tsp salt; 15 ml/1 tbsp cornflour/cornstarch; 1 whole aubergine/eggplant; 1 whole aubergine/eggplant; 1 reconstituted dried squid; 1 whole bitter gourd; 1 seafood or fish stock cube; 250 g/9 oz pack fresh tofu; 75 g/3 oz/½ cup dried soya beans; 300 g/11 oz skinless, boneless fish, cubed; 1 litre/1¾ pints/4 cups water; 15 ml/1 tbsp cornflour/cornstarch; 300 g/11 oz skinless, boneless fish, cubed

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

This complex dish of aubergines and bitter gourd stuffed with seafood paste and served with a squid and tofu broth is Hakka in origin. It is a popular street food in Singapore and Malaysia, where there are sizeable Cantonese and Hakka communities, as well as in China. It takes a little time to prepare, but is so delicious it is worth the effort.

Ingredients

Asia
China
Fish course
Pescatarian

Ingredients

Method