Solok Lada Malaysian Stuffed Chili peppers

Solok Lada is a flavourful stuffed green chili peppers with fish meat which I enjoy especially to company Nasi Kerabu (Mixed Hebs Blue Rice). If any Malaysians read this, please let me know if I do the right way to make Solok Lada.

Similarity ingredients between Malaysian and Indonesian cooking is very common due to our root’s ancestry. I was enjoying my Solok Lada as I love the combination of green chili peppers, fish and coconut milk.

Solok Lada
Malaysian Stuffed Chili Peppers



  • 1 Indian mackerel, cleaned
  • 1 slice asam gelugur (dried wild mangosteen)
  • 500 mL (2 cup) water
  • 3 tablespoons toasted grated coconut
  • 6 small shallots
  • 2 cloves garlic
  • 1.27 cm (1/2 inch) length ginger
  • 1 teaspoon Lampung black pepper
  • Himalayan pink salt to taste
  • sugar to taste (I don’t add this)

Cooking Instructions:


  1. With a paring knife, slit the chili peppers to create a long hole for stuffing.
  2. Use a small spoon (a serrated grapefruit spoon works great) to scoop out the seeds and membranes from each pepper, and discard those pieces. Set a side.
  3. Bring water to a boil. Add fish, asam gelugur and salt to season. Cook for another 5 minutes
  4. Take fish meat into pieces (shredded).


  1. Grind black pepper, shallots, garlic and gingger until smooth.
  2. Coarsely grind the shredded fish meat with spices mixture
  3. Combine fish mixture with toasted shredded coconuts
  4. Squeeze calamansi over. Add salt and sugar to season.

Cooking Process:

  1. Stuff the peppers with coconut fish mixture.
  2. Place stuffed peppers in a wok or pot.
  3. Pour coconut milk over slowly.
  4. Bring to a boil for another 10-15 minutes. Alternatively, you can steam them as well.



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