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Would you like to celebrate Shabbat or Pesach (Passover) Mexican or South Asian style? Here is a recipe making use of fish gefilte, matza and peppers.

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EditIngredients

  • Carp (you can use mackerel, sole, or salmon)
    • Mackerel is a good fish to mix in because it adds firmness to the base.
  • Large jalapeños
  • Large sweet bell peppers (yellow, green, orange, or red)
  • Crushed matzah or matzah ball mix.
  • Tapioca flour (when not preparing for Pesach).

EditSteps

  1. 1
    Debone the fish.
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  2. 2
    Use a blender to grind up the fish base. If you're using salmon, do not mix it. Salmon should not be mixed with other fish, as that would destroy its unique flavour.
  3. 3
    Consider making matzah gefilte fish ball soup by blending the fish gefilte with crushed matzah.
    • If you are not preparing for pesach, you might consider making pepper jack gefilte fish by kneading in hot pepper bits into the gefilte that has been doped with tapioca flour.
    • A second suggestion is by mixing tapioca flour into your gefilte in the blender to make the gefilte firmer and less prone to gefilte disintegration. By making the gefilte firmer, you can then mix in chopped parsley or scallion for added flavour.
  4. 4
    Prepare a bowl of saturated kosher salt brine to frequently rinse your fingers when dealing with jalapeño peppers. That is to reduce the amount of residual capsaicin (the chemical which makes chillies hot) plaguing your fingers and other parts of your body touched by your fingers for the rest of the evening.
  5. 5
    Slit the jalapeño peppers along the length of one side without halving them. Carefully, remove the innards and remember to rinse your fingers frequently in the saturated brine.
  6. 6
    Slice the sweet peppers into half and clear their innards.
  7. 7
    Soak the sweet and hot peppers in mild solution of baking soda (actually a suspension, since baking soda is insoluble in water unless in the presence of acid) for a minute or two and then rinse them thoroughly. If you have a philosophical aversion to using baking soda, you may use mild brine, which would present the disadvantage of drawing out nutrients and vitamins from your peppers.
  8. 8
    Drain any water out of the peppers.
  9. 9
    Stuff the fish gefilte into the slit jalapeño peppers and then into the halved sweet peppers to the brim.
  10. 10
    Bring a two gallon pot of flavoured water to boiling.
  11. 11
    Place enough peppers on a pasta strainer and dip the peppers into the hot boiling water for two minutes. Repeat until you have finished cooking all the gefilted peppers.
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EditTips

  • The duration for baking varies from oven to oven. If you are baking a small amount, use a toaster oven. Personally, after bringing a normal oven to 400F, I would bake the gefilted peppers for about 30 minutes which may come out rather and attractively burnt.
  • When it comes to salmon, you may consider not grinding them up at all. Just stuff the salmon into the peppers and then bake the salmon gefilted peppers.
    • For the slit jalapeño peppers, slice pieces of salmon to sizes just enough to fit tightly into the peppers.
    • For the halved sweet peppers, mix unground slices of salmon into ground gefilte to be stuffed into the peppers.
    • Place the salmonated gefilted peppers into the oven for baking.
    • You might consider laying a layer of kosher cheese on top of the gefilted peppers at the last two minutes of baking.
  • Any other vegetable may be used in lieu of the peppers suggested, as long as the vegetable used has a cavity that can hold the gefilte without the risk of the gefilte falling out after baking or boiling. An alternative is bitter gourd.
  • You should consider slicing the top and the stem off the sweet peppers rather than halving them. The hole should be as small as possible but large enough to facilitate the cleaning of the peppers. The idea is to use the peppers as receptacles to contain the gefilte or matzah gefilte balls and avoid the gefilte from popping loose after they are boiled.

EditWarnings

  • Consult your rabbi, a rabbinic authority or rabbinic scholars-in-residence if you wish to use any flavouring when preparing kosher-for-Pesach.
  • Ensure the utensils you use, like the pasta strainer, pots and bowls, are unchametzified or are properly dechametzified when preparing for Pesach.
  • I am not certain if it is kosher for Pesach to bake matzah gefilted balls. Aren't we to ensure that the matzah is not baked for more than 18 minutes? Some rabbinic advice needed here.
  • Also, is baking soda kosher for pesach? It is a rising agent (when mixed with vinegar), isn't it?
  • When making cheese-topped gefilted peppers, you might consider having a meat free (other than fish) Shabbat or Pesach.

EditThings You'll Need

  • A two or three gallon pot.
  • A large pasta strainer that can fit into the pot.
  • Kosher salt.

EditRelated wikiHows

How to
Celebrate Shabbat

How to
Make Stuffed Jalapenos

Article Info

Categories: Holiday Cooking

Recent edits by: Jiashenlau, Teresa, Maluniu

Thanks to all authors for creating a page that has been read 1,693 times.

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