CF 31/60 Banana Peppers stuffed with Fish Meat

2015-01-21
31of60 Banana pepper531of60 Banana pepper1031of60 Banana pepper931of60 Banana pepper331of60 Banana pepper831of60 Banana pepper631of60 Banana pepper231of60 Banana pepper431of60 Banana pepper1
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

Ingredients

200g fish (meat part only)

2 to 3 banana peppers

2 dessertspoons chopped fresh coriander

2 dessertspoons light soy sauce

1 dessertspoon fish sauce

1 small red chili

A good pinch of freshly grated ginger

A good pinch of sugar and white pepper

A steamer

Method

Choose peppers that are naturally straight for easy assembly later. Have the pan with a steamer and water on the cooker. In the meantime place all ingredients except the peppers in a food processor to rough puree or chop the ingredients by hand finely. Cut open each pepper either cut it into two each as shown in the picture or only make a slit from top to bottom of each pepper. Now carefully remove all the seeds and membrane from inside of the pepper to have it cleared for stuffing. Stuff each pepper with enough of the stuffing, depending on the size in thickness you’ll need two or three peppers for this quantity of mixture.  Place all stuffed peppers on to the tray of the steamer and steam for roughly 12 to 15 minutes on simmer. Serve one or two as an entree or make as many mains or for a side dishe as you’ll need but using double or more quantity of the filling to fill as many pepper accordingly. Check recipe pictures of before and after photos of the recipe and enjoy!

Variations and My Story

The grower Van gave me these banana peppers to try them at my local market. He was encouraging many customers to try.  I could see that many were unfamiliar and therefore hesitant.  I started thinking what recipe shall I create with it. Well, here is my idea. Now you too can become familiar with Banana peppers and find a use for them. I believe these pepper/capsicum can come in other colours too such as yellow or red like chilies and I am told they are from the chili family. However the taste has no heat and is more like ordinary peppers/capsicums. I hope you’ll enjoy making this very simple and easy dish as an entree or as a party food. Use shellfish for an alternative instead!

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