Otak-otak is a dish of Malay and Nyonya. Raw chunks of fish, onions, coconut milk, herbs and spices are blended together with egg. The puree is usually wrapped in a banana leaf and steamed in a wok or steamer.
Ingredients
- 150g fish fillet (ikan rohu, red snapper, tilapia, or siakap)
- 40g red chilli (optional to deseed)
- 12g turmeric
- 50g red onion (peeled)
- 15g garlic
- 15g galangal
- 15g lemongrass (cut into small pieces)
- 10g ginger
- 1/4tsp white pepper
- 1tsp salt
- 100g coconut milk
- 10g almond flour
- 100g oil
- 16 pieces of banana leaves or bamboo leaves about 1 foot long
Instructions
1.
Place all the ingredients except the fish into a blender and blend until very fine. Pour into a bowl.
2.
Place the fish into a food processor and pulse until no large chunks are left..
3.
Then add the spice paste into the food processor with the fish and blend until very fine.
4.
Place 2 pieces of bamboo leaves to form the shape of a cross and then place 3 tbsp of the fish paste in the middle then wrap it up by folding the outer parts of the leaf inwards.
5.
Place into the steamer and steam for 15 minutes. Unwrap and serve immediately.
Tip
Fish fillets can be bought frozen or can be asked to be filleted by your fishmonger. But if you think you have the skill to debone a fish, go for it!
