Stuffed Bell Pepper with Fish Paste

Ingredients

• 1 case of Flamingo Fish Paste with Pork
• Several bell peppers
• 2 green onions
• 1 small bunch of cilantro
• 1 tsp millet flour (corn flour)
• 2 tablespoons (20 ml) water or broth
• 1 pinch of salt

Directions

1. In a bowl, put Flamingo Brand Fish Paste with chicken or pork, a pinch of salt, and water.
2. Mince the green onion and cilantro.
3. Mix the chopped greens and cilantro into fish paste with chicken/pork and mix well.
4. Cut bell pepper to half and remove the seeds inside.
5. Sprinkle a small amount of corn starch into the pepper. The corn starch will help the mixed fish paste stay in the bell pepper and not fall off easily.
6. Stuff the mixed fish paste in the half bell peppers and smooth the surface.
7. In a wok, heat a thin layer of oil over high heat until almost smoking, then turn the fire low. Put the stuffed bell pepper into oil until both sides are golden brown. Drain the pepper on a rack over a sheet pan.
8. Enjoy with Vietnamese chili sauce or Chinese-style garlic black bean sauce and white rice.