Ingredients
- Japanese tofu or egg tofu (cut into 6 parts)
- 100g of red snapper flesh (mashed and divided into 6 parts)
- ½ red bell pepper or capsicum (diced)
- ½ green bell pepper or capsicum (diced)
Ingredients for the sauce
- 4 tablespoons of CAP KIPAS UDANG Salty Soya Sauce
- 1/2 tablespoon of CAP KIPAS UDANG Salty Soya Sauce
- 1 cup of water
- 1 teaspoon of honey
- 1 teaspoon of chicken stock
- 1/2 teaspoons of sesame oil
- 1/2 teaspoon of oyster sauce
Directions
- Make a hole in the middle of each piece of tofu.
- Stuff the fish paste into the tofu and sprinkle the diced bell pepper over it. Steam for 3 minutes.
- Combine all the sauce ingredients in a bowl. Mix well.
- Drain the excess water from the steamed tofu and pour the sauce mixture over it.
- Serve.