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

1. Make a hole in the middle of each piece of tofu.
2. Stuff the fish paste into the tofu and sprinkle the diced bell pepper over it. Steam for 3 minutes.
3. Combine all the sauce ingredients in a bowl. Mix well.
4. Drain the excess water from the steamed tofu and pour the sauce mixture over it.
5. Serve.