Monday, December 27, 2010

Otak-Otak ( Grilled Fish Paste In Banana Leaf)


Otak-otak is a finger food. For nibbling or as an appetizer. And once you start eating, you can't stop. You keep eating until you don't know how many you have eaten. Well, what can you expect when there's only that much of cooked spicy fish paste in the banana leaf.  Otak-otak obviously is made with fish paste and Asian herbs, wrapped/parcelled in banana leaves and either baked, steamed or grilled. Honestly, after tasting otak-otak at restaurants and stalls, I prefer the grilled version. Even without the portable grill, you can still grill. Use a flat non-stick pan like what I did. Baking is also okay. Rest assured - taste similar as grilled over open flame.

I tweeted the recipe for a slightly different style. I lightly fried the spice paste and then mixed with the fish paste. That to release aroma and to remove the raw smell. I also kept aside 1/2 of the fried spice paste and made a dipping sauce by adding lime juice.  

Ingredients
100g of mackerel fish (remove bones and mashed)
Banana leaves (scale in hot water for about 3-4 mins to soften, then cut into square pieces)
5-6 lime/kaffir leaves (shredded)
1 tsp of tbsp rice or corn flour (either one is fine)
13-14 daun kaduk/wild betel leaves (optional)
Sugar to taste
Lime juice as needed
4 tbsp oil
Salt to taste

Spice paste (ground/blend)
6 red chillies
4 shallots
1/2 inch turmeric
1 inch galangal/lengkuas
1 lemon grass
1/2 roasted belacan/shrimp paste

Method:
Heat 4 tbsp of oil and when heated, fry spice paste till fragrant.
Add kaffir leaves, stir and remove from heat.
Let is cool down.
Mix only 1/2 of the fried paste with fish paste and salt.
Keep the other half for the dipping sauce to be made later.
Put one piece of daun kaduk on top of the banana leaf.  Add about 1 tbsp of the fish paste on top.
Gently pack into the leaf by folding/rolling into a flat piece.
Secure both edges with toothpick(s).
Do the same to the rest of the fish paste.
Place parcels on a heated flat non-stick pan. Brown both sides while gently pressing with a spatula.
Remove once cooked.
To the balance of the fried paste, add 1/2 tsp sugar, lime juice and salt. Mix and stir all together to be served with grilled otak-otak.
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3 comments:

  1. i never eat otak otak before. =D

    ReplyDelete
  2. Something new to me but love the contents used and the result is awesome :)

    ReplyDelete

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