Cookbook:Taro Fish

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Cookbook | Ingredients | Recipes | Chinese Cuisine | Vegetarian

Taro Fish
Category Taro recipes
Servings 4 persons
Time 20 mins


  • 1 small taro
  • 2 sheets nori
  • 1 tsp preserved black beans
  • 2 inch piece of ginger
  • 1 green pepper
  • 2 spring onions
  • 1 tsp vegetable stock powder
  • 2 tbsp Shaoxing rice wine
  • vegetable oil


  1. Peel and chop taro into 1 inch chunks and steam until soft.
  2. Meanwhile soak black beans in a little water.
  3. Mash taro with the vegetable stock powder.
  4. Place two sheets of nori on the bench, moistening one to join them together.
  5. Place the mashed taro mixture in the centre of the sheets and roll the nori sheets over the top.
  6. Cut the nori at one end to resemble fish fins.
  7. Slice green pepper, ginger and spring onions into thin strips and stir fry for a few minutes.
  8. Add the Shaoxing and black beans.
  9. Make cuts halfway through the taro fish at about 1 inch intervals and pour the sauce over it.
  10. Serve on a platter.