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Vietnamese Okra And Peppers Stuffed With Fish Cakes Recipe

Đậu Bắp & Ớt Nhồi Chả Cá Recipe (Vietnamese Stuffed Okra and Peppers)

Đậu bắp & ớt nhồi chả cá, known as stuffed okra and peppers in English, is a well-loved treat coming from the bustling streets of Vietnam. Try them as a snack or a side dish, and you won't be disappointed!
5 from 2 votes
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Course: Non-course Dish
Cuisine: Vietnamese
Keyword: Đậu Bắp & Ớt Nhồi Chả Cá, Okra and Peppers Stuffed with Fish Cakes, Vietnamese Stuffed Okra and Peppers
Level of Difficulty: Easy
Dietary Preference: Dairy-Free, Gluten-free
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 84kcal

Equipment

  • Pan
  • Knife
  • Chopping Board
  • Spoon

Ingredients

  • 3.5 ounces fish paste
  • 4 goat horn peppers
  • 4 okra
  • 0.5 onion
  • 0.35 ounces garlic
  • 1 teaspoon sugar
  • 1 teaspoon soup powder
  • 1 teaspoon pepper
  • Cooking oil
US Customary - Metric

Instructions 

  • Finely dice the onion and mince the garlic. Make a cut on each okra lengthwise. Remove the seeds from the okra using your fingers or the handle of a serving spoon.
    Repeat the above steps with the peppers.
    Make A Cut On Each Okra
  • Season the fish paste with pepper, sugar, cooking oil, and soup powder. Mix well.
    Add half the onion and garlic to the mixture. Mix well to combine.
    Repeat this step with the rest of the onion and garlic. Let the fish paste rest for 15 minutes.
    Season The Fish Paste
  • Use a teaspoon or the handle of a serving spoon to scoop the fish paste into the peppers and okra.
    Scoop The Fish Paste Into The Peppers
  • Pour about ⅖ cups of cooking oil into a heated pan. Once the oil is hot enough, fry the stuffed vegetables over medium-low heat until cooked on all sides. Remember to turn them so that they're cooked evenly.
    Cooking Oil Into A Heated Pan
  • Transfer the peppers and okra onto a plate line with paper towels to remove the excess oil. Enjoy!
    Okra And Peppers

Video

Notes

  • The total time is based on 2 servings (4 okra and 4 peppers).
  • The oil doesn't need to be smoking hot! If it gets too hot, it will splatter once you add the vegetables.
  • Keep the cooking temperature at medium-low. Increasing the heat to high will also cause oil spattering.
  • If you want the carrots and okra to be extra crispy, try coating them with tempura flour.
  • You can freely adjust the seasonings to your liking.

Nutrition

Calories: 84kcal | Carbohydrates: 9g | Protein: 11g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 25mg | Sodium: 30mg | Potassium: 295mg | Fiber: 2g | Sugar: 4g | Vitamin A: 178IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 1mg