Roasted red peppers or capsicums are lovely and sweet, and goes really well with the fish mousse (known as "Otak/Otah" in Malaysia). I usually use Thai red curry paste (Mae Ploy brand) to make the fish mousse as it is a quick and easy alternative to making it from scratch. If you prefer to omit the peppers, you can just bake it in an oven-proof dish or steam it in dish until the custard is set.
Red Peppers Stuffed with Spicy Fish Mousse
2 red peppers/capsicum, halved and stalks/seeds removed
200g firm white fish, roughly chopped
1 1/2 tbsp Thai red curry paste
1/2 tsp fish sauce
1/2 tsp sugar
1/2 tsp chicken stock powder
Dash of pepper
Tiny pinch of salt
1/3 cup coconut cream
2-3 kaffir lime leaves, finely shredded
1 large egg, beaten
1 tsp rice flour
Preheat oven to 200C.
Combine all the other ingredients in a bowl and mix well to combine. Alternatively, pulse it briefly using a food processor. Spoon into the capsicum halves and place it on a baking dish. Garnish the top with extra lime leaves. Bake in the oven on the top rack for 20-30 minutes until set and the peppers are slightly charred. Transfer onto a plate and serve with steamed jasmine rice.