With Pollock fish paste, I make these stuffed veg, using raw bitter melon and already steam cooked eggplant.
To simplify, I bake them instead of searing on stove top, then drizzle with soy sauce, sesame and chilli paste sauce on top. It is easier but bitter melon is not soft enough. It will be better to sear them then cook in the sauce to soften.
This is Big Mountain bitter melon, longer than the Okinawa one.
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