English Pan-Fried Stuffed Three Treasures

Ingredients

• Basa fish fillets: 250g
• Salt: 1/4 teaspoon
• White pepper: 1/8 teaspoon (optional)
• Shrimp
• Green bell pepper: 1
• Red bell pepper: 1
• Eggplant: 1
• Super firm tofu: 300g
• Cornstarch
• Cooking oil
• Lettuce (optional)
• Fish sauce
• Cilantro (optional)
• Tamsi sauce

Instructions

1. 1Prepare Fish Paste: Add the fish, salt and white pepper to a food processor and pulse until a smooth paste forms.
2. 2Make shrimp paste by patting shrimp dry, then beating with the side of a knife until a sticky paste forms. Season with salt and pepper to taste.
3. 3Cut the bell peppers and eggplant into halves or rounds.
4. 4Cut the tofu into squares, about 1/2-inch thick.
5. 5Pat the insides of the cut vegetables and tofu with a little cornstarch and then fill with the fish or shrimp paste.
6. 6Heat the oil in a pan on medium heat.
7. 7Arrange prepared three treasures in the pan to cook for 3 minutes on the fish/shrimp paste side, then flip and cook for 2 minutes on the other side, until each is golden brown.
8. 8Remove treasures from the pan and place on a plate covered with paper towels to absorb excess oil.
9. 9Prepare the 生菜魚肉 (Sang Choi Yu Yuk): Boil the remaining fish and shrimp ball in hot water for 3-4 minutes, or until cooked.
10. 10Combine fish sauce, white pepper, and lettuce in a bowl. Pour boiled fish and shrimp balls and broth over the ingredients.
11. 11Add the Tamsi sauce and enjoy!