在香港，這道「煎釀三色椒」其實是街頭小食「煎釀三寶」的變奏版。「三寶」通常包括釀豆腐、釀青椒和釀矮瓜，是很多香港人從小吃到大的味道。走在旺角或深水埗的街頭，常見豆腐店門外的鐵板上正煎著熱騰騰的三寶，香氣四溢，令人垂涎。
自己在家煮的版本，用上紅、黃、青三色椒，不只營養豐富、色彩繽紛，也保留了外脆內嫩的魚肉口感，簡單又有家的味道。
In Hong Kong, this dish—Pan-Fried Stuffed Three-Colored Peppers—is inspired by the classic street food known as “Pan-Fried Stuffed Trio” (煎釀三寶). Traditionally made with stuffed tofu, green peppers, and eggplant, it’s a nostalgic snack found sizzling on iron plates outside tofu shops, especially in busy districts like Mong Kok and Sham Shui Po.
This homemade version uses red, yellow, and green peppers for a nutritious and colorful twist. The crispy fish filling contrasts beautifully with the tender peppers, making it a simple yet heartwarming dish filled with Hong Kong flavor.
煎釀三色椒 Stuffed Three-Colored Peppers with Fish Paste
材料 Ingredients
調味料 Seasoning：
做法 Steps
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處理三色椒 Prepare the peppers
將三色椒洗淨後吸乾水分，切成厚段（約 3–4 公分高），像小碗一樣。再吸乾或靜置片刻，讓水分蒸發。
Wash and dry the peppers. Cut each into thick ring segments (about 3–4 cm high) like little cups. Pat dry again or let them sit until moisture evaporates. -
釀入魚肉 Stuff the fish paste
將魚肉漿釀入椒段中，盡量釀至與椒口平齊，這樣煎時會更平均。
Fill each pepper cup with fish paste. Try to level the filling with the rim of the pepper for even frying. -
煎魚肉面 Pan-fry the fish side
大火熱鍋下油，將椒段魚肉面向下放入鍋中，不要立即翻動。煎約兩分鐘後轉中大火，用筷子檢查魚肉是否變金黃和微脆。Heat oil in a pan over high heat. Place peppers fish side down. Don’t move them immediately—let them set for about 2 minutes. Reduce to medium-high heat, and check if the bottom is golden and crispy.
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煎椒的部分 Flip and cook the pepper side
Flip and cook the other side. Reduce to medium-low heat to prevent the pepper skin from burning while ensuring the fish paste cooks through.
翻面後開始煎椒的底部，轉中小火，避免椒皮焦黑而魚肉未熟。 -
完成與上桌 Finish and serve
當兩面都煎至金黃熟透即可起鍋，配上一點醬油享用即可。Once both sides are golden and cooked through, remove from pan. Serve with a light drizzle of soy sauce.Testing Notes
