Homestyle Malay Cooking by Jelani Rohani

Author:Jelani, Rohani [Jelani, Rohani]
Language: eng
Format: mobi, epub
ISBN: 9781462911059
Publisher: Tuttle Publishing
Published: 0101-01-01T00:00:00+00:00

8-10 large green chillies

1 whole mackerel (400 g / 14 oz), or 300 g (11 oz) mackerel fillets or cutlets

½ teaspoon black peppercorns

1 cm (½ in) fresh ginger, peeled and sliced

3 shallots, peeled

½ teaspoon salt

1 teaspoon sugar

3 tablespoons freshly grated coconut or dried unsweetened coconut

1 tablespoon lime juice

85 ml (1/3 cup) coconut cream (santan)

1 Trim the chilli stalks and cut open one side of the chillies lengthwise from just below the stalk to the tip, being careful not to cut through to the other side (see photo below). Use a paring knife to remove the membranes and deseed the chillies. Then rinse to dislodge any remaining seeds. Drain and set aside.

2 Clean the fish and poach gently in a pan over medium heat until the fish is cooked, about 10 minutes. Drain and set aside to cool. Discard the skin and bones, then flake the flesh to obtain about 125 g (1 cup) loosely-packed flaked fish. Place in a mixing bowl and set aside. 3 Grind the peppercorns, ginger, shallots, salt and sugar in a mortar or blender until smooth. Add the grated coconut and lime juice, and grind or pulse for a few seconds to mix well. Add this to the mixing bowl with the flaked fish and mix well.

4 Stuff the chillies with the fish mixture (see photo). Place the stuffed chillies in a heatproof dish, drizzle the coconut cream over them and steam in a covered wok or steamer for 30 minutes. Serve immediately.

Serves 4

Preparation time: 30 mins

Cooking time: 30 mins

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