Tasty Malaysian Otak-Otak
Are you looking for a delicious and unique snack to try? Look no further than otak-otak, a traditional Malaysian dish made from a mixture of fish, spices, and coconut milk, wrapped in banana leaves and grilled to perfection. With its tender and flaky texture, rich and flavorful taste, and irresistible aroma, otak-otak is a treat that you won't be able to resist!
Ingredients:
- 1 pound fish fillets (mackerel or any white flesh fish)
- 1 cup grated coconut
- 2 shallots
- 4 cloves garlic
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon oil
- 1 egg
- Banana leaves for wrapping
Spice paste:
- 5 dried chillies
- 5 dried red chillies
- 1/2 teaspoon belacan (shrimp paste)
- 2 stalks lemongrass, bruised
- 1/2 teaspoon salt
Instructions:
- Soak the dried chillies in hot water for 10 minutes, then blend with all the ingredients for the spice paste until smooth.
- In a pan, heat oil and sauté the blended spice paste, shallots, garlic, turmeric powder, salt, and sugar until fragrant.
- Add the grated coconut and stir until well combined.
- Remove from heat and let it cool down.
- Blend the mixture with fish fillets and egg until smooth.
- Preheat grill or oven to 375°F (190°C).
- Cut the banana leaves into rectangular pieces and place a spoonful of the mixture in the center of each piece.
- Wrap the mixture by folding the sides of the banana leaves over it, then secure the ends with toothpicks.
- Grill or bake the otak-otak for 15-20 minutes or until the banana leaves are charred and the mixture is cooked through.
- Serve the otak-otak hot with steamed rice, crackers, or a spicy chili sauce on the side.
Tips:
- You can also steam the otak-otak for a healthier alternative to grilling or baking.
- For a more authentic flavor, use freshly grated coconut instead of store-bought coconut milk.
- If you can't find banana leaves, you can use aluminum foil as a substitute.
