This is the first time i ever try making otak-otak at home. Otak-otak is a Nyonya delicacy prepared mainly prepared with seafood. Today i'm sharing the recipe for fish otak-otak and it can be prepared with combination of assorted seafood as prawn,squid and fish (preferably white meat fish). In restaurants this delicious dish wrapped in daun kaduk (local herbal leaves which resemble betel leaves) or banana leaves to enhance the taste and flavor. I used aluminum foil which works perfectly to the job as i came across of the same kind of wrapping in some of the restaurant we visited.
I deseeded the chillies as my girls are not a fan of anything spicy but if you love your heat you may keep the seed intact. Some love to squeeze lime over the otak-otak before serving but i choose to skip the lime to savour them as it is. Otak-otak can be served with plain white rice or enjoy on its own as a snack.
Ingredients
For The Coconut Paste
1/2 kg fresh roughly minced fish meat (any white flesh fish)
2 tbsp rice flour
6-7 lime leaves,finely julienned
2 eggs, beaten
1 cup thick coconut milk
1 tbsp sugar
1 tsp salt
For The Spice Paste
10-11 dried red chillies, soaked in hot water
5 red chillies, deseeded and sliced
12-15 shallots,sliced
4-5 cloves garlic,sliced
2'inch galangal, peeled and sliced
2;inch fresh turmeric,peeled and sliced
1 tbsp toasted belacan/shrimp paste,crushed
3 stalks lemongrass,slice finely only the white portion
Methods
In a blender, add all the ingredients listed under 'For The Spice Paste" grind into a fine paste with little water.
In a large bowl, add the spice paste together with all the ingredients listed under "For Coconut Paste'. Mix well.
Cover with cling wrap and refrigerate the mixture for 4-5 hours.
Heat water in a steamer. Layer a plate with aliminiumfoil and place the marinated mixture over the aliminium foil and gently wrap to fully cover the mixture.
Steam the otak-otak for 15-18 minutes.
Remove from steamer and unfold the aliminium foil.
Serve immediately with white rice
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