How to make Malay Otak-Otak

Malay Otak-Otak

Malay Fish Mousse – or Otak-Otak – fresh fish fillets which are blended with light spices, coconut milk, kaffir lime leaves and other aromatic herbs, into a sort of fish mousse. The otah is then wrapped in banana leaves and steamed or grilled. Otah-Otah makes an exotic appetizer, for bbq gatherings or cocktail party bite.

Recipe for Otak-Otak

Ingredients for Otak:

  • 50g galangal
  • 150g shallots
  • 50g garlic
  • 5g lemon grass (lemon grass), sliced thinly
  • 20g dried chilies (pre-soaked to soften and remove seeds)
  • 10g shrimp paste (belacan)
  • 2cm-length turmeric
  • 300g of fish flesh (spanish mackarel aka tenggiri, use a spoon to scrape flesh from the fish and place the flesh in a bowl)
  • 300ml thick coconut milk

Method:

  1. Grind galangal, shallots, garlic, lemon grass, dried chilies, shrimp paste and turmeric together finely.
  2. Grind again with minced fish meat and thick coconut milk to form a fine and smooth mixture.
  3. Spoon 1 tbsp fish mixture into banana leaf.
  4. Wrap up and secure otah-otah with toothpicks.
  5. Steam or barbecue otak-otak over charcoal fire till cooked.
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