Name: Otak-otak ( grilled fish paste on banana leaf)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: En
Ingredients: 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; 6 red chillies; 4 shallots; 1/2 inch turmeric; 1 inch galangal/lengkuas; 1 lemon grass; 1/2 roasted belacan/shrimp paste

Ingredients

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

Preparation15 min

Cook time30 min

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.
Also add salt to taste. Keep the other half for the dipping sauce to be made later.
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.
Secure both edges with a toothpick.
Do the same to the rest of the fish paste.
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.
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.