Instructions

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