RCI-SF.001.0017.001

Taro Fish

Name: Taro Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cantonese
Ingredients: 1 small taro; 2 unit sheets nori; 1 tsp preserved black beans; 2 unit inch piece of ginger; 1 unit green pepper; 2 unit spring onions; 1 tsp vegetable stock powder; 2 tbsp Shaoxing rice wine; 1 unit vegetable oil

Chinese Cuisine | Vegetarian

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

taro
1 small
sheets nori
2 unit
preserved black beans
1 tsp
inch piece of ginger
2 unit
green pepper
1 unit
spring onions
2 unit
vegetable stock powder
1 tsp
Shaoxing rice wine
2 tbsp
vegetable oil
1 unit

Method

Peel and chop taro into 1 inch chunks and steam until soft.

Meanwhile soak black beans in a little water.

Mash taro with the vegetable stock powder.

Place two sheets of nori on the bench, moistening one to join them together.

Place the mashed taro mixture in the centre of the sheets and roll the nori sheets over the top.

Cut the nori at one end to resemble fish fins.

Slice green pepper, ginger and spring onions into thin strips and stir fry for a few minutes.

Add the Shaoxing and black beans.

Make cuts halfway through the taro fish at about 1 inch intervals and pour the sauce over it.

Serve on a platter.

Taro Fish

Ingredients

Method

What Makes This Variant Distinct