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Braised Stuffed Capsicums

Braised Stuffed Capsicums


  • 300g white fish meat (skin removed)
  • 2 capsicum -- any colour
  • 6 dried shitake mushrooms
  • 2 tsp chopped spring onion
  • 1 Tbsp. black bean garlic sauce
  • ½ cup chicken stock


  • ¼ tsp. salt
  • 2 tsp. sugar
  • 1 tsp cornflour
  • Pepper to taste
  • 1 tsp water


  • 2 tsp light soy sauce
  • 2 tsp sugar
  • 1 tsp cornflour
  • 1 Tbsp. water
  • A dash or sesame oil


  1. Soak dried mushrooms in hot water until soft and chop into a fine dice. Set mushroom water and diced mushrooms aside.
  2. Mince fish in a food processor till very fine.  When fine, combine marinade ingredients, diced mushrooms and chopped spring onions. 
  3. Deseed and cut capsicum into squares, about 4 cm (1 1/2 inches) in length. 
  4. Sprinkle corn flour inside capsicum chunks 
  5. Spoon fish paste into each slice of capsicum and smooth with a knife
  6. Heat oil in a non-stick fry pan. Place capsicum fish side down and fry over medium heat. Set aside.
  7. Add oil in fry pan and sauté black bean garlic sauce until aromatic. Pour in chicken stock (and mushroom soaking water). Bring to a boil. Add fried capsicum skin side down and braise till tender. 
  8. Add extra stock if required. Just before serving, add thickening ingredients and heat till sauce thickens. 
  9. Serve the capsicums drizzled with sauce.
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