Petitchef

Otak-otak ( grilled fish paste on banana leaf)

Other
4 servings
15 min
30 min
Very Easy

Ingredients

Number of serving: 4
100 g of mackerel fish (remove bones and mashed)

banana leaves (soak in hot water for about 3-4 minutes to soften, then cut into square pieces)

5-6 lime/kaffir leaves (shredded)

1 tablespoon rice/corn flour (either one is fine)

13-14 daun kaduk/wild betel leaves (optional)

5 tablespoons oil

salt to taste


Spices to ground/blend :

6 red chillies

4 shallots

1/2 inch turmeric

1 inch galangal/lengkuas

1 lemon grass

1/2 roasted belacan/shrimp paste

Preparation

  • Heat 4 tablespoons of oil and when heated, fry the spices until fragrant and becomes a thick paste. Let is cool down first before adding only 1/2 of the fried spices in the fish paste and mixing all up together.
  • Step 2 - Otak-Otak ( Grilled Fish Paste On Banana Leaf)
    Also add salt to taste. Keep the other half for the dipping sauce to be made later.
  • Step 3 - Otak-Otak ( Grilled Fish Paste On Banana Leaf)
    Put one daun kaduk/betel on top of one piece of banana leave. Add about 1 tbsp of the fish paste on top.Gently pack the fish paste into the banana leaves by folding/rolling into a flat piece.
  • Step 4 - Otak-Otak ( Grilled Fish Paste On Banana Leaf)
    Secure both edges with a toothpick.
  • Do the same to the rest of the fish paste.
  • Step 6 - Otak-Otak ( Grilled Fish Paste On Banana Leaf)
    On a heated flat non-stick pan, put the fish paste wrapped in banana leaves on top. Let it cook until the leaves are brown and then turn over the other side to cook.
  • Step 7 - Otak-Otak ( Grilled Fish Paste On Banana Leaf)
    To the other half of the fried spices, add 1/2 tablespoon sugar, salt to taste and juice of one lime. Mix and stir all together to be served with the otak-otak.





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