Three Fried Stuffed Treasures 煎釀三寶
We made our stuffed and pan fried Three Stuffed Treasures 煎釀三寶 the traditional way and it was a delectable treat that celebrated the original sweet tastiness of the fresh vegetables while a stuffing of fragrant tangerine peel infused fish paste provided just the right contrast of texture and taste.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 large eggplant or 2 small
- 1 bitter melon 苦瓜
- 7 long chilies
- 14 oz dace fish paste 鯪魚滑, 400 g
- 1/2 cup chicken stock or water
Instructions
- 1
Wash all vegetables.
- 2
Slice eggplant at an angle (to make the slices longer) into 1/4 inch thick slices.
- 3
Slice long chilies in half and remove seeds.
- 4
Slice bitter melon into 1/4 inch thick rounds and remove the inside pulp and seeds, leaving only the green rind.
- 5
Smear the fish paste into/onto all vegetables.
- 6
Heat up a non stick pan (we use cast iron) over medium heat, add 1 tbsp oil and add in green chilies, fish paste side down, and turn heat to low.
- 7
Cook for 3-4 minutes until fish paste is a golden brown.
- 8
Flip and cook for another 2-3 minutes. Check bottom, when golden brown spots appear, remove to serving plate.
- 9
Turn heat to medium, add another tbsp of oil, then add in eggplant, fish paste side down and turn heat to low.
- 10
Cook for 4-5 minutes or until the fish paste is a golden brown.
- 11
Flip and cook for another 3-4 minutes.
- 12
Add 3 tbsp of chicken stock, cover and turn heat up to medium. When the stock boils turn down heat to low and let cook until the eggplant is cooked through. Remove to serving plate.
- 13
Repeat for the bitter melon.
- 14
Serve with dipping sauce of good soy sauce or chili sauce.