76min 4 ppl
Otak-Otak
59 minutes
4 people
Medium31–60 min or 7–12 steps
59 min · 7 steps
Medium: 31–60 min or 7–12 steps
220 kcalper person
Protein 17g
Carbs 14g
Fats 11g
About this dish
Mackerel blended with a fragrant candlenut and chilli spice paste, wrapped in banana leaf and grilled until smoky for a soft, richly spiced fish cake.
Allergy Info
Eggs, Fish, Tree Nuts, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Shallotspeeled5
- Galangalpeeled and sliced10 g
- Makrut lime leavesfinely shredded4 leaves
- Banana leavescut into rectangles, for wrapping8 sheets
Fish & Seafood
- Mackerelfilleted, skin removed, cut into chunks500 g
Dairy & Eggs
- Eggs2
Tins & Jars
- Coconut Milk200 ml
Dried Goods
- Candlenuts4
- Palm sugar1 tbsp
Spices & Seasonings
- Dried Red Chilliessoaked in hot water6
- Turmeric powder1 tsp
- Salt1 tsp
Oils & Condiments
- Shrimp pastebelacan, toasted1 tsp
Utensils
- Blender
- Mixing bowl
- Steamer basket
- Griddle pan
Method
1
Blend the soaked chillies, shallots, candlenuts, galangal, turmeric and shrimp paste into a smooth spice paste.
Approx. 6 minutes
2
Blend the mackerel chunks with the spice paste until the mixture forms a coarse, sticky paste.
Approx. 5 minutes
3
Transfer to a mixing bowl and stir in the coconut milk, eggs, shredded lime leaves, palm sugar and salt until well combined.
Approx. 6 minutes
4
Spoon two tablespoons of the mixture onto a piece of banana leaf, fold into a flat parcel and secure both ends with a toothpick. Repeat with the remaining mixture.
Approx. 18 minutes
5
Arrange the parcels in a steamer basket set over boiling water and steam for 15 minutes until set.
Approx. 15 minutes
6
Grill the steamed parcels over a griddle pan for two to three minutes on each side until the banana leaf is lightly charred and fragrant.
Approx. 6 minutes
7
Rest for a few minutes before unwrapping and serving warm.
Approx. 3 minutes
