Taro Fish
Source and licence
"Taro Fish" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Taro_Fish, revision 4525548), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Taro_Fish&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4525548
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
Method
- 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.