Featherback fish is a freshwater fish known for its elastic and chewy flesh, which can be prepared into many delicious dishes such as fried or steamed featherback fish cakes, stuffed bitter melon, crispy fried dishes, and more. Grilled okra stuffed with featherback fish is a dish that is very easy to make yet extremely tasty.

Ingredients – 300g featherback fish paste (you can substitute with finely ground tilapia or basa fish fillet) – 100g lean ground pork – Okra – Salt, pepper, scallions, and seasoning powder – Chili sauce for serving How to make grilled okra stuffed with featherback fish – Scrape the featherback fish meat using a spoon, or use ready-made fish paste mixed with lean ground pork at a ratio of 1 part pork to 3 parts fish. Season with salt, pepper, seasoning powder, a little cooking oil, and finely chopped scallions. Use a large spoon to mix well; the longer you mix, the chewier the fish paste becomes. – Sometimes, people clean the fish and finely chop both the flesh and bones to prepare dishes for undernourished children, pregnant and postpartum women, people recovering from illness, and elderly individuals with weak health. – Wash the okra, then use a knife to slice lengthwise along the pod. Remove the seeds and soak the okra in ice water to reduce the sliminess. Soak for about 30 minutes. – Drain the okra well, then use a spoon to stuff each okra pod with the fish paste mixture. – Line a baking tray with parchment paper and arrange the stuffed okra on the tray. Grill in the oven at 180°C for 20–30 minutes, or grill over charcoal. – When the surface of the fish paste turns evenly golden, remove and serve hot.

You can also fry or steam the okra stuffed with fish paste, and it will be equally delicious.