Asian Classic Archives - Page 35 of 367

Slit the fish and scoop out fish flesh with a spoon.

Mince chicken till smooth.

Put fish flesh into a blender to blend.

Add in minced chicken, tapioca flour, salt, pepper and AJI-NO-MOTO® and blend well.

Add in water until it becomes sticky and smooth.

Lift the paste and give it a couple of snaps to yield a better texture.

Cut the chilli and eggplant.

Put fish paste into chilli, eggplant, fu cuk and tofu.

Fry until golden brown and serve. Remove and drain the oil.

Serve hot.

Occasion: Asian Classic