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Fish Stuffed Capsicum

Fish Stuffed Capsicum

A very tasty side dish for any occasion.

Ready in: 35 minutes

Serves: 4

Complexity: very-easy

kcal: 193

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12 small orange capsicum
2 fillets Hoki
1 tsp cornflour
1 tsp sugar
2 tsp water
rice bran oil for frying
2 tsp cornflour
1 tbsp black bean garlic paste
½ cup chicken stock


Slice capsicum in half and scrape out seeds etc. Blitz fish into a rough paste. In a bowl, mix thoroughly fish, SIDS SALT & PEPPER, 1 tsp cornflour, sugar and water. Kneed like bread dough for a minute into a firm ball.
Using a small sieve, sprinkle 2 tsp cornflour over the inside of the capsicum to make mixture stick. Fill the mixture to the edge of the capsicum on each one.
Fry, fish side down, to light brown then remove from pan and set aside. Into the pan put black bean garlic paste and chicken stock. Bring to simmer then return capsicum to the pan, fish side up. Cover with a lid and steam until fish is cooked through.