Stuffed capsicum with fish paste

Been long since my last input. Busy with flying life, over loaded appointments and errands. Now here's a quick hassle-free Cantonese dish. Bravo to my lovely sisters' contributions on their new recipes!!!
You may substitute capsicum with egg-plants or tofu or green chilli......same method. Use innovation, use what's available in the kitchen! Have fun!

Ingredients:

• Capsicums
• Ready made fish paste
• Minced garlic
• Coriander or spring onion ( ran short of both;p thus use laksa leaves from previous )
• Oyster sauce
• Cornstarch 
• Sugar 
• Half cup of water

Preparation:

1. Wash and cut capsicums (shown in pic)
2. Spoon the fish paste and spread onto the capsicum thinly and evenly ( not too thin nor thick)
3. Coat the top with cornstarch flour
4. Fry the filled capsicums at low heat
5. Once done, set aside

Sauce:

1. Fry minced garlic with little oil
2. Add 2 or 3 tbsp of oyster ( depending on the amt of capsicums)
3. Add half cup of water
4. Add a tsp of cornstarch with hot water
5. Stir till thicken 
6. Taste and see if sugar needed or water if too salty

To serve:

• Preplate filled capsicums nicely on a plate
• Pour the sauce over 
• Garnish with coriander or spring onion

Enjoy!!