Steps

1. In a bag, mash 1 sheet (100g) of fish cake by hand until it becomes a smooth paste with no lumps. (Key Tip!) Mashing the fish cake by hand allows it to be easily stuffed into the bell pepper cavities.
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2. Add 3 tbsp of whole corn, 1 tsp of all-purpose flour, and 1 tsp of water to the mashed fish cake. Mix until everything is evenly combined. (Key Tip!) Adding corn extends the filling, providing sweetness and a delightful crunchy texture.
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3. Cut 3 bell peppers in half lengthwise and remove the stems and seeds.
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4. Lightly dust the inside of the bell peppers with all-purpose flour. (Key Tip!) Dusting with flour prevents the filling from detaching, ensuring a clean and delicious eating experience.
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5. Divide the mixed fish cake filling into 6 portions and firmly stuff them into the bell pepper cavities, ensuring no gaps. Press down with a spoon or spatula to pack it tightly.
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6. In a shallow dish, combine 1.5 tbsp of all-purpose flour and 2 tbsp of water and mix well to create a batter.
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7. In another shallow dish, spread out an appropriate amount of panko breadcrumbs.
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8. Dip the stuffed side of the bell peppers into the batter, coating the surface.
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9. Place the batter-coated side down onto the panko breadcrumbs and thoroughly coat the cut surface with breadcrumbs. (Key Tip!) Using batter saves the hassle of dusting with flour and allows for efficient coating in fewer steps, resulting in a crispy texture like fried food.
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10. Gently tap the coated surface to remove any excess breadcrumbs.
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11. Heat an appropriate amount of vegetable oil in a frying pan over medium heat.
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12. Once the pan and oil are hot, place the bell peppers into the pan with the breadcrumb-coated side down. (Key Tip!) Starting by searing the breadcrumb-coated side allows for a nice browning even with minimal oil, creating a crispy texture.
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13. Cook until the bottom side is golden brown.
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14. Flip and cook the other side until it's also golden brown. (Key Tip!) Cooking both sides ensures the bell peppers are thoroughly cooked and allows for easy preparation with little oil.
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15. Once both sides are browned and the bell peppers are cooked through, they are ready. Serve on a plate.
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