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Ingredientes
- 1 Tbsp. dry shrimp
- 1/2 lb hard white fish fillet diced (such as snapper or possibly cod)
- 1 x egg white
- 2 tsp cornstarch
- 1 tsp minced cilantro
- 1/2 tsp sugar
- 1/4 tsp salt
- 1 x Asian eggplant
- 1 x red bell pepper
- 2 x Anaheim chilies Cornstarch for dusting
- 2 Tbsp. vegetable oil
- 1/3 c. water
- 1 Tbsp. salted black beans rinsed, liquid removed, and minced
- 2 tsp chopped garlic
- 1/2 tsp crushed dry red chili
- 1/4 c. fish or possibly chicken stock (or possibly canned chicken broth)
- 1 Tbsp. soy sauce
- 1/2 tsp sugar
- 1 tsp cornstarch dissolved in
- 1 Tbsp. water
Direcciones
- Pour sufficient hot water over the dry shrimp in a small bowl to cover them completely. Soak till softened, about 20 min. Drain and squeeze out the excess water with your hands.
- Prepare the stuffing: Combine the soaked dry shrimp, fish fillets, egg white, cornstarch, cilantro, sugar and salt in the work bowl of a food processor. Process to a smooth paste.
- For the Dish: Trim and throw away the eggplant stem. Cut the eggplant on the bias into 1-inch pcs. Butterfly each piece by cutting horizontally almost all the way through the slice, starting at one of the long sides. Quarter red bell pepper, remove the seeds, and trim the curved ends so the pcs lay flat. Cut the chili in half lengthwise and throw away the stem, seeds and white fleshy ribs from the inside of the pepper.
- Dust the vegetables lightly with cornstarch to coat them lightly. Spread the fish stuffing in an even layer over the inside of the pepper and chili pcs. Fill the butterflied eggplant slices with the remaining mousse, dividing it proportionately. Dust the vegetables with additional cornstarch to coat them lightly.
- Heat a 9- to 10-inch non-stick skillet over medium-high heat till warm. Add in 1 Tbsp. of the oil and swirl to coat the bottom. Fry the peppers, mousse-side down, and the eggplant flesh-side down (turning once) till lightly browned, 3 to 4 min. Add in the water, cover the skillet and cook till the stuffing is cooked through, about 3 min. Transfer the vegetables to a hot serving platter.
- Pour off the water from the skillet and dry throughly. Pour in the remaining 1 Tbsp. oil and heat over medium heat till warm. Add in the black beans, garlic and chilies and cook, stirring, till fragrant, about 10 seconds. Add in the stock, soy sauce and sugar and bring to a boil. Add in the dissolved cornstarch and cook, stirring, till the sauce thickens slightly. Spoon the sauce over the peppers and eggplant and serve warm.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 4 servings | |
| Calories 207 | |
| Calories from Fat 96 | 46% |
| Total Fat 10.74g | 13% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.18g | |
| Cholesterol 43mg | 14% |
| Sodium 447mg | 19% |
| Potassium 535mg | 15% |
| Total Carbs 12.34g | 3% |
| Dietary Fiber 4.2g | 14% |
| Sugars 4.41g | 3% |
| Protein 15.88g | 25% |
