Taro Fish

Name: Taro Fish
Total time: 20 min
Yield: 4 servings
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

20 min · serves 4

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

Steps

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

More recipes with taro, black beans, ginger, bell pepper, green onions, broth or stock or wine

Adapted from “Taro Fish” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.