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.
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
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.Â 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:Â Â VirtualErn