Solok Lada

Stuffed Green Chillies

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Preparation info

  • Serves


    • Difficulty


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My Rendang isn't Crispy

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.


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


  • 250 g (9 oz) basa, Spanish mackerel or cod fillet
  • 100 g ( oz) freshly grated coconut
  • 3 shallots, peeled and finely chopped
  • 1 tsp fenugreek seeds
  • 3 Tbsp sugar
  • 1 tsp lime juice
  • 1 tsp salt


  • 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 lengthwise and remove the seeds.
  • Fill the chillies with the fish stuffing and arrange, slit side up, on a baking dish that fits into your steamer.
  • Pour the coconut milk over the chillies and steam for 20 minutes, or until the chillies are tender and most of the coconut milk has been absorbed.
  • Serve immediately with rice and a curry.