Otak-Otak Ikan

Otak-Otak. Grilled fish paste in banana leaf. Another of our Malaysian Malay food pride (Mee Rebus, Ayam Masak Merah & Kangkung Belacan). The how to Otak-Otak Ikan (Nyonya Fish Sambal)? In other words, how do we make this our Malaysian savory snack. Start by making the fish paste. Thereafter, wrap fish paste, bit by bit or fit into the size of banana leaf, wrap, secure both edges with tooth pick and grill. My version of Otak-Otak Ikan? I did it my way. I think different compared to the rest, yet, much assured, you will happily tuck in.

Ingredients
100g of mackerel fish (remove bones and mash)
Banana leaves (scale in hot water for about 3-4 mins to soften, then cut to squares)
5-6 lime/kaffir leaves (shredded)
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 atop banana leaf.  Add about 1 tbsp of fish paste over it.

Gently pack into 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.