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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

China

Taro Fish

Serves 4 · 20 minutes

Allergens named in the ingredients: Fish. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

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

Method

  1. Peel and chop taro into 1-inch chunks. Steam until soft.
  2. Meanwhile soak black beans in a little water.
  3. Mash taro with the vegetable stock powder.
  4. Place 2 sheets of nori on the bench, moistening one to join them together.
  5. Place the mashed taro mixture in the centre of the sheets and roll the nori sheets over the top.
  6. Cut the nori at one end to resemble fish fins.
  7. Slice green pepper, ginger and spring onions into thin strips and stir fry for a few minutes.
  8. Add the Shaoxing wine and black beans.
  9. Make cuts halfway through the taro fish at about 1 inch intervals and pour the sauce over it.
  10. Serve on a platter.