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Otak-otak
Otak-otak
Otak-otak is a delicious dish from Southeast Asia, particularly popular in Malaysia, Indonesia, and Singapore. It’s a type of grilled fish cake made from a mixture of ground fish, spices, and sometimes coconut milk. The mixture is wrapped in banana leaves and grilled to perfection, giving it a smoky and aromatic flavor.Otak-otak is often enjoyed as a savory snack or appetizer.
- 1 pound white fish fillets ((such as snapper or cod))
- 1/2 pound shrimp (peeled and deveined)
- 1/4 cup coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon sugar
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder ((adjust according to your spice preference))
- 2 kaffir lime leaves (thinly sliced (optional))
- 4 banana leaves ((each about 8×8 inches), cleaned and softened over a flame or hot water)
- Preheat your grill to medium-high heat.
- In a food processor, combine the fish fillets and shrimp. Pulse until they form a smooth paste.
- In a mixing bowl, combine the fish and shrimp paste with coconut milk, red curry paste, fish sauce, lime juice, sugar, turmeric powder, chili powder, and kaffir lime leaves (if using). Mix everything well until the ingredients are evenly incorporated.
- Take one piece of banana leaf and place about 1/4 of the mixture onto the center. Fold the leaf over the mixture to create a neat parcel, securing it with toothpicks or string. Repeat this step for the remaining mixture and banana leaves.
- Place the wrapped Otak-otak parcels on the preheated grill. Cook for about 5-7 minutes on each side, or until the fish cakes are cooked through and the banana leaves have slightly charred.
- Remove the Otak-otak from the grill and let them cool slightly before serving. Remember to remove the toothpicks or string before enjoying!
- Serve the Otak-otak as a tasty appetizer or alongside steamed rice and a refreshing salad for a complete meal.
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