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.