Otak-otak
A delicate spicy fish paste with coconut milk, egg and fragrant rempah, steamed in banana leaf.
Ingredients
- white fish fillet500 g
- coconut milk200 ml
- eggs2 pcs
- rice flour1 tbsp
- shallot6 pcs
- garlic3 cloves
- lemongrass2 stalks
- galangal20 g
- fresh turmeric10 g
- fresh red chili3 pcs
- dried red chili4 pcs
- candlenuts2 pcs
- belacan1 tsp
- salt1 tsp
- sugar0.5 tsp
- banana leaves4 pcs
- kaduku leaves8 leaf
- kaffir lime leaves4 leaf
- water500 ml
- wooden skewers4 pcs
- rice for serving200 g
Instructions
Cut 500 g white fish fillet into small pieces. Soak 4 dried red chilies in hot water for 10 minutes, then drain.
Blend 6 shallots, 3 garlic cloves, 2 lemongrass stalks, 20 g galangal, 10 g fresh turmeric, 3 fresh red chilies, 4 dried chilies, 2 candlenuts and 1 tsp belacan until you get a smooth rempah paste.
Transfer the fish to a bowl, add the rempah, 200 ml thick coconut milk, 2 eggs, 1 tbsp rice flour, 1 tsp salt and 0.5 tsp sugar. Mix until you get a thick, uniform paste, cover and chill for 1 hour.
Cut 4 banana leaves into squares of about 20×20 cm and hold them over steam or in hot water for 2–3 minutes to make them pliable. Pat the leaves dry.
Place 2 kaduk leaves on each banana leaf and spread the fish paste evenly over them. Sprinkle each portion with 1 sliced kaffir lime leaf.
Fold the leaves into parcels, secure the edges with wooden skewers and place the parcels in a steamer. Steam over boiling water for 15–20 minutes, until the mixture is fully set.
Serve the otak-otak hot in the banana leaf; if desired, add separately cooked rice to the portion.
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