Malaysia

Otak-Otak

Name: Otak-Otak
Total time: 50 min
Yield: 4
Cuisine: Malaysia
Ingredients: 500 g White fish fillet; 150 ml Coconut milk; as paste Chilli, shallots, garlic; some of each Lemongrass & turmeric; 3 Kaffir lime leaves; 1 / 1 tbsp Egg & rice flour; for wrapping Banana leaves

Grilled fish cake in banana leaf

Otak-otak is a spiced fish paste wrapped in banana leaves and grilled. It is common across Malaysia, Singapore and Indonesia and varies by region.

Fish is blended with coconut milk and a spice paste of chilli, lemongrass and turmeric; grilled in banana leaf, it smells irresistible and stays juicy.

Servings4

Time50 min

LevelMedium

Ingredients

White fish fillet500 g
Coconut milk150 ml
Chilli, shallots, garlicas paste
Lemongrass & turmericsome of each
Kaffir lime leaves3
Egg & rice flour1 / 1 tbsp
Banana leavesfor wrapping

★ = available authentic in the Asia Boutique

Preparation

Grind chilli, shallots, garlic and spices into a paste.
Finely chop or blend the fish.
Mix with paste, coconut milk, egg and rice flour.
Fill the mixture into banana leaves and fold.
Grill over charcoal or in a pan until fragrant.

Make it original

Lemongrass, turmeric and banana leaves for otak-otak are in the Asia Boutique.

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