Name: Solok Lada (Stuffed Green Chillies)
Yield: Serves 4–6
Cuisine: Malaysian
Ingredients: 3 shallots, peeled and finely chopped; 1 tsp fenugreek seeds; 250 g (9 oz) basa, Spanish mackerel or cod fillet; 1 tsp salt; 3 Tbsp sugar; 10 large green chillies; 100 g (3½ oz) freshly grated coconut; 250 ml (8 fl oz / 1 cup) coconut milk; 1 tsp lime juice

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

Another popular dish from the East Coast of Malaysia that showcases fish. These stuffed chillies go well with rice and traditional Malay curries.

Ingredients

10 large green chillies
250 ml (8 fl oz / 1 cup)

Asia
Malaysia
Side dish
Pescatarian
Gluten-free
South East Asia

Method

Prepare the stuffing. Place the fish fillet in a pan and add just enough water to cover the fish. Poach for 10 minutes, then drain and set aside to cool.
Pound the fish using a mortar and pestle and transfer to a mixing bowl. Add the remaining ingredients for the stuffing and mix well. Set aside.
Rinse the chillies and pat dry. Slit the chillies lengthw

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Ingredients

Method

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