-
Slit open the chilies and remove the seeds. Soak the chilies in a
bowl of cold water with a pinch of salt for about 15 minutes.
-
Wipe the chilies dry before filling them with the fish paste. Put
them aside
-
Clean the fish and use a tablespoon to scrape out the fish fillet
into a mixer and blend until it is soft and smooth.
-
Slowly add in 3 teaspoon of the prepared water and cornstarch
mixture.
-
Ensure all ingredients are well mixed until the fish paste is sticky
and smooth.
-
Fill the fish paste into the chilies and smoothen the top of the
fish paste with the excess water and cornstarch mixture.
-
Heat the cooking oil in a wok over moderate heat.
-
Place the chilies with the fish side into the oil until slightly
brown.
-
Pour in sufficient warm water to cover the chilies. Cover wok and
allow the chilies to simmer for about 2-3 minutes over low heat.
-
Serve with chili sauce and clear vegetable soup.
