Peppers stuffed with curried fish

Name: Peppers stuffed with curried fish
Cuisine: Japanese
Ingredients: 2 red shallots, peeled and chopped; 3 garlic cloves, peeled and chopped; 2 large, fresh red chillies, chopped; 2 tablespoons Thai fish sauce (nam pla); 2 tablespoons Thai fish sauce (nam pla); 400 ml can coconut milk; 2 eggs; 275 g/10 oz firm white fish fillets, cut into 1 cm /½ inch pieces; salt, to taste; 4 peppers, red and green, cut in half, deseeded and pith removed; 2 kaffir lime leaves, finely shredded, or zest of ½ lime; 1 teaspoon shrimp paste; 1 cm /½ inch piece fresh root ginger, peeled and finely chopped; 2 kaffir lime leaves, finely shredded, or zest of ½ lime; 4 fresh coriander roots, finely chopped; 1 fresh lemon grass stalk, chopped; zest of 2 limes; 2 tablespoons coconut cream; 1 large red chilli, deseeded and finely sliced; 4 peppers, red and green, cut in half, deseeded and pith removed; 4 peppers, red and green, cut in half, deseeded and pith removed

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

275 g/10 oz firm white fish fillets, cut into 1 cm /½ inch pieces
2 eggs

Asia
Europe
Spain
Japan
Thailand
Fish course
Pescatarian
Gluten-free

Method

Place all the ingredients for the curry paste in a blender and whiz to a paste.
To make the fish curry filling, put the curry paste in a bowl, stir in the fish, eggs, coconut milk and fish sauce and put in the fridge for 30 minutes.
To prepare the peppers, place the halved peppers on a plate, fill each one with some of the fish mixture and place the plat