Fish Cake Stuffed Peppers

Featured in the Honolulu Star-Advertiser on January 4, 2017.
Recipe compliments of "Hawaii Cooks" by Lynette Lo Tom.



Fish Cake Stuffed Peppers

  • 1 pound raw Chinese fish cake (available at fish markets)
  • 5 shrimps, peeled, cleaned and chopped
  • 3 stalks green onion, chopped
  • 1/2 teaspoon finely ground white or black pepper
  • 3 large green or red peppers, washed, seeded and cut into 1 1/2 x 1 1/2-inch pieces
  • 1 tablespoon vegetable oil
  • 1 tablespoon water


  1. Mix together fish cake, shrimp, onion and pepper.
  2. Spoon filling into peppers.
  3. Put oil into a cast iron skillet or saucepan.
  4. On medium heat, add stuffed peppers, pepper side down.
  5. Cover and cook for 5 minutes or until peppers are soft.
  6. Add additional water as needed.
  7. Remove earlier if you prefer a crunchy pepper.
  8. Serve hot or at room temperature.

Makes 36 appetizers.

Approximate Nutrient Analysis per appetizer:
20 calories, 0.5 g fat, 0 g saturated fat, 5 mg cholesterol, 15 mg sodium, 0 g carbohydrate, 0 g fiber, 0 g sugar, 2 g protein


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