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Cooking, Recipe and Food Blog

Otak-Otak

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Otak-otak is a delicious Asian fish cake recipe, where the fish paste is wrapped in banana leaves and cooked on a grill. It is a palatable dish that is often eaten as a snack along with a hard-boiled egg. It can also be used as a sandwich filling or served with rice.

 

Serves 4

Ingredients:

500g Spanish mackerel, deboned and mashed

1 cup coconut cream

1 cup water

2 teaspoons kaffir lime leaves, finely chopped

1 1/2 teaspoons salt

Fresh banana leaves for wrapping, cut into squares

For the spice paste:

1 cup shallots

2 stalks lemongrass, sliced thinly

2 1/2 inch piece galangal or ginger root

2 1/2 inch turmeric or 1 teaspoon ground turmeric

2 teaspoons grated coconut, fried until golden brown

12 fresh small chili, seeded

4 candlenuts

1 tablespoon shrimp paste

1 cup water

 

Prepare the spice paste by placing the shallots, lemongrass, galangal, turmeric, fried grated coconut, red chili, candlenuts, shrimp paste and water in a food processor or blender. Process it for 1-2 minutes or until smooth. Transfer it to a small bowl and set aside.

Put the mackerel, coconut cream, water and kaffir lime leaves in the food processor. Process it for 1 minute or until well combined.

Combine the fish paste mixture and the spice paste mixture in a medium sized bowl.  Mix well.

Spoon some fish paste mixture at the center of a cut banana leaf. Wrap it and seal the ends with toothpicks. Repeat this procedure for the remaining ingredients.

Grill the wrapped fish paste on a hot plate or grill for 3-5 minutes or until the fish paste is set and the banana leaves are browned. Serve with bread or rice.

 

Photo Courtesy Of:   VirtualErn

Potato Fish Cakes

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Potato fish cakes are an easy to prepare Indian recipe. It is a delicious snack that kids will love, but it is perfect for adults too. It is best eaten with vegetables and even fried rice.

 

Ingredients:

300g salmon or mackerel fillets

1/4 kilo potatoes

1 teaspoon salt

1/4 teaspoon ground white pepper

1/4 teaspoon curry powder or turmeric

1 tablespoon green chili, seeded and chopped

1 teaspoon ginger, minced

1/2 cup oil

1 egg beaten

 

Place the potatoes in a pot of salted boiling water. Cook until soft. Peel the potatoes and mash them in a large bowl. Set aside.

Next, season the fish and steam until it easily flakes, around 4-6 minutes. Flake the fish and then add it to the potatoes. Add more salt and pepper if desired. Fold in the green chili, ginger and curry powder. Mix well.

Make 8 balls using the fish and potato mixture. Flatten them a little to form cakes.

Heat the oil in a skillet over medium heat. Dip the fish cakes into the beaten egg mixture and then fry them for 2-4 minutes until golden brown. Drain excess oil using paper towels. Serve immediately with rice and vegetables.

 

Photo Courtesy Of:  FotoosVanRobin