Bell Peppers Stuffed with Seafood Mousse
Keys: Asian Oriental Appetizers Seafood
Yield: 4
Ingredients:
----------------- FISH MOUSSE ----------------
8 x dried black mushrooms
1 lb white fish fillet
(sole, snapper, or lingcod)
1 lb raw shrimp shelled, deveined
4 x egg white
6 tsp sesame oil
4 tbl chicken broth
4 tsp cornstarch
1/2 tsp freshly-ground white pepper
----------------- BELL PEPPERS ----------------
8 x green bell peppers seeded, and
cut into 2" squares
Cornstarch for dry coating
----------------- COOKING ----------------
16 tbl vegetable oil
1 cup chicken broth
8 tsp minced garlic
4 tsp minced ginger
4 tsp chopped shallots
2 tsp crushed red pepper
12 tbl Chinese preserved black beans rinsed, drained
and coarsely chopped
8 tbl dry sherry
4 tbl soy sauce
4 tsp sugar
6 tsp cornstarch dissolved in
4 tbl water
Method:
Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off
and discard the stems; cut the caps into quarters. Place the mushrooms
in a food processor and process until finely chopped. Add the remaining
mousse ingredients and process to a smooth paste
Lightly dust the inside of the bell pepper squares with cornstarch.
Spread about 2 teaspoons of mousse on each square. (The squares can be
prepared to this point up to 2 hours ahead of time and refrigerated.)
Place a wide frying pan over medium-high heat. Add 1 tablespoon of the
vegetable oil, swirling to coat the surface. Place half the stuffed
peppers in the pan filling-side down and cook for 1 1/2 minutes. Add 1/4
cup of broth; cover and cook until peppers are tender, about 3 minutes.
Remove the peppers from the pan and keep them warm. Wipe the pan dry and
cook the remaining peppers with another tablespoon of oil and 1/4 cup of
broth.
Meanwhile, place a small saucepan over high heat. Add the remaining 2
tablespoons of vegetable, swirling to coat the surface. Add the garlic,
ginger, shallots, and red pepper and cook for 30 seconds. Add the black
beans, sherry, soy sauce, sugar, and the remaining broth; mix well. Add
the cornstarch solution and cook, stirring, until the sauce boils and
thickens. Spoon the sauce over the stuffed peppers.
This recipe yields 16 pieces.
Variation: For a different flavor, stuff fresh Anaheim green chiles. Cut
the peppers in half lengthwise; remove the seeds and veins before
cutting into squares for stuffing.
Comments: My food processor makes the seafood mousse for these stuffed
bell pepper squares in no time. I cook the stuffed peppers in a regular
wide frying pan and serve them with black bean sauce. They make nice
appetizers as well as dim sum offerings.
Yield: 16 pieces
Be who you are and say what you feel,because those who mind don't matter
and those who matter don't mind.
~Angelique~
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