Cooking with Lounge | Sole food for Diwali

Cooking with Lounge | Sole food for Diwali

Fragrant sole fish

Makes 7-8 pieces


100g sole fish, (minced in a food processor)

2 tsp fresh coriander, chopped

2 tsp ginger, chopped

1 tsp green chilli, chopped

2 tsp vegetable broth powder

4 fresh large red chillies, whole

Salt to taste

Oil as required

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In a bowl, mix the sole mince, coriander, green chillies, ginger, broth powder and salt. Slit the red chillies lengthwise into two and deseed (but keep the stalk on). Stuff each half of the chilli with a tablespoon of the fish mixture.

Heat a heavy pan or skillet, and smear with a few drops of oil. Turn the heat to very low and place the stuffed chillies (fish side down). After about a minute, when the fish is cooked, turn them over and lightly grill on the other side.

Plate and garnish with a head of red lettuce and a sprig of coriander. Serve hot with sweet chilli sauce.