Name: Otak-otak ( grilled fish paste on banana leaf)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: En
Ingredients: 100g of mackerel fish (remove bones and mashed); banana leaves (soak in hot water for about 3-4 mins to soften, then cut into square pieces); 5-6 lime/kaffir leaves (shredded); 1 tbsp rice/corn flour (either one is fine); 13-14 daun kaduk/wild betel leaves (optional); 5 tbsp 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

Ingredients

100g of mackerel fish (remove bones and mashed)
banana leaves (soak in hot water for about 3-4 mins to soften, then cut into square pieces)
5-6 lime/kaffir leaves (shredded)
1 tbsp rice/corn flour (either one is fine)
13-14 daun kaduk/wild betel leaves (optional)
5 tbsp 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

Preparation20 min

Cook time20 min

Heat 4 tbsp 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 tbsp sugar, salt to taste and juice of one lime. Mix and stir all together to be served with the otak-otak.