Ingredients with Measurements:
- 500g fish fillet, deboned and minced
- 2 tbsp red curry paste
- 1 tbsp tamarind paste
- 1 tbsp sugar
- 1 tsp salt
- 1 egg
- 1 cup coconut milk
- 10 kaffir lime leaves, finely chopped
- 2 stalks lemongrass, finely chopped
- 10 banana leaves, cut into 8-inch squares
- Toothpicks
Special equipment needed:
- Grill or grill pan
- Food processor or blender
- Pastry brush
Step-by-step instructions:
1. In a food processor or blender, blend fish fillet, red curry paste, tamarind paste, sugar, salt, and egg until smooth.
2. In a mixing bowl, combine blended mixture with coconut milk, kaffir lime leaves, and lemongrass. Mix well.
3. Place a banana leaf square on a flat surface. Spoon 2-3 tablespoons of the mixture onto the center of the leaf.
4. Fold the leaf over the mixture to form a rectangular packet. Secure the edges with toothpicks.
5. Repeat until all the mixture is used up.
6. Preheat the grill or grill pan to medium heat.
7. Brush the banana leaf packets with oil and place them on the grill.
8. Grill for 5-7 minutes on each side, or until the banana leaf turns slightly brown and the otak-otak is cooked through.
9. Remove from the grill and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
5. Temperature:
Grill or grill pan at medium heat
Serving size:
Makes 10-12 pieces
Nutritional information:
Per serving (1 piece):
Calories: 120
Fat: 8g
Carbohydrates: 5g
Protein: 8g
Substitutions for ingredients:
- Fish fillet can be substituted with shrimp or crab meat.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Tamarind paste can be substituted with lime juice or vinegar.
- Kaffir lime leaves can be substituted with lime zest or lemon zest.
- Banana leaves can be substituted with parchment paper or aluminum foil.
Variations:
- Add chopped chili for extra spiciness.
- Use different types of fish or seafood for a different flavor.
- Wrap the otak-otak in individual portions for a party or picnic.
Tips and tricks:
- Soak the banana leaves in water for 10 minutes before using to make them more pliable.
- Use a pastry brush to apply oil to the banana leaf packets to prevent sticking.
- Serve with a side of sambal or chili sauce for extra flavor.
Storage instructions:
Leftover otak-otak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat otak-otak in the microwave or oven until heated through.
Presentation ideas:
Serve otak-otak on a platter with a side of sambal and lime wedges.
Garnishes:
Garnish with chopped cilantro or scallions for a pop of color.
Pairings:
Otak-otak pairs well with rice or noodles.
Suggested side dishes:
Serve with a side of stir-fried vegetables or a cucumber salad.
Troubleshooting advice:
- If the otak-otak is sticking to the grill, brush more oil onto the banana leaf packets.
- If the otak-otak is not cooked through, grill for a few more minutes on each side.
Food safety advice:
Make sure the fish or seafood is cooked through before serving.
Food history:
Otak-otak is a popular street food in Malaysia and Indonesia. It is believed to have originated in the coastal regions of these countries.
Flavor profiles:
Otak-otak has a spicy and savory flavor with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve otak-otak as an appetizer or as part of a main course.
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Region: Malaysian