Sunday, September 18, 2011

Red Peppers Stuffed with Spicy Fish Mousse



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

Ingredients

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

Method

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.

2 comments:

Nami | Just One Cookbook said...

Wow this looks so good! You take beautiful pictures and the delicious food is just right at my eyes.

To Food With Love said...

Thanks Nami! Love the sweetness of roasted red peppers :)