Skip to content

Otak-Otak

Recipes Details

Preparation Time:

40 mins

Cooking Time:

20 – 30 mins

Servings:

3-4

Ingredients

  • 380g fish meat (mackerel & red snapper)
  • 1 egg
  • 500ml coconut milk (santan)
  • 15g corn flour
  • 5g sugar
  • 10g salt
  • 10g white pepper powder
  • 60ml olive oil

Spice Paste

  • 2-3g belacan (mashed)
  • 25g turmeric powder
  • 25g turmeric (sliced)
  • 40g ginger (sliced)
  • 10g red chillies (sliced)
  • 35g dried chillies (soaked and cut)
  • 50g shallot (sliced)
  • 40g garlic (sliced)
  • 1 lemongrass (sliced)
  • 5 kaffir lime leaves

Wrapping

  • 20 daun kaduk
  • 6 banana leaves
  • 6 toothpicks

Kitchen Appliances:

  • Rinnai RB-982G Hyper Burner Built-in Gas Hob

Method

1. Mince the red snapper.
2. Scrape off and mash the mackerel meat.
3. Mix both fish meat with olive oil.
4. Cut the dried chillies and soak in boiled water for 10 mins. Drain well and set aside.
5. Slice the lemongrass, shallot, garlic, red chilli, daun kaduk, turmeric, ginger and kaffir
lime leaf. Then blend them together with the dried chillies and olive oil. Blend thoroughly until it turns into spice paste.
6. Add turmeric powder and mashed belacan and continue blending until well-combined.
7. Pour the blended paste into a bowl and mix with one egg.
8. Slowly pour in coconut milk and stir well.
9. Add corn flour to the blended spice paste, mix it gently.
10. Season with sugar, salt and white pepper powder.
23. Lastly, mix in finely sliced kaffir lime leaves and the fish meat thoroughly in a bowl to form the otak-otak
filling.
24. Clean and scald the banana leaf with boiling water.
25. Place one daun kaduk on a banana leaf and top with the otak-otak filling. Fold the banana leaf to wrap the filling.
26. Steam for 15 mins.
27. Enjoy while it’s hot.