Ingredients with Measurements:
- 500g fish fillet (any white fish)
- 1 cup coconut milk
- 3 tbsp cornstarch
- 2 tbsp galangal paste
- 2 tbsp red chili paste
- 1 tbsp turmeric powder
- 1 tbsp sugar
- 1 tsp salt
- 10 kaffir lime leaves, finely chopped
- 10 banana leaves, cut into 10cm x 10cm squares
Special Equipment Needed:
- Food processor or blender
- Steamer
Step-by-Step Instructions:
1. Rinse the fish fillet and pat dry. Cut into small pieces and put in a food processor or blender. Pulse until the fish is finely minced.
2. In a mixing bowl, combine the minced fish, coconut milk, cornstarch, galangal paste, red chili paste, turmeric powder, sugar, salt, and kaffir lime leaves. Mix well until the mixture becomes sticky and homogeneous.
3. Take a piece of banana leaf and place about 2 tablespoons of the fish mixture in the center. Fold the banana leaf to make a small package, securing the edges with toothpicks.
4. Repeat the process until all the fish mixture is used up.
5. Steam the otak-otak for 15-20 minutes or until cooked through.
6. Remove the toothpicks and serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Steamer temperature: medium-high heat
Serving size:
- Makes 10 otak-otak packages
Nutritional information:
- Calories per serving: 120
- Total fat: 6g
- Cholesterol: 25mg
- Sodium: 250mg
- Total carbohydrates: 6g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 10g
Substitutions for ingredients:
- Galangal paste can be substituted with ginger paste.
- Red chili paste can be substituted with fresh red chilies.
- Banana leaves can be substituted with parchment paper.
Variations:
- Add chopped lemongrass for a more fragrant flavor.
- Use prawns or squid instead of fish.
- Add grated coconut for a more textured otak-otak.
Tips and Tricks:
- Use fresh fish for the best flavor and texture.
- Soak the banana leaves in warm water for a few minutes before using to make them more pliable.
- Do not overcook the otak-otak, as it will become dry and tough.
Storage Instructions:
- Store leftover otak-otak in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the otak-otak in a steamer for 5-10 minutes or until heated through.
Presentation Ideas:
- Serve the otak-otak on a platter with fresh herbs and lime wedges.
Garnishes:
- Fresh cilantro, mint, or basil leaves.
- Sliced red chili.
Pairings:
- Serve with steamed rice or noodles.
Suggested Side Dishes:
- Fresh cucumber salad.
- Stir-fried vegetables.
Troubleshooting Advice:
- If the otak-otak is too dry, add more coconut milk to the mixture.
- If the otak-otak is too wet, add more cornstarch to the mixture.
Food Safety Advice:
- Make sure the fish is fully cooked before serving.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
Food History:
- Otak-otak is a traditional Southeast Asian dish, commonly found in Indonesia, Malaysia, and Singapore.
Flavor Profiles:
- The otak-otak has a spicy, fragrant, and slightly sweet flavor.
Serving Suggestions:
- Serve the otak-otak as an appetizer or main dish.
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Region: Indonesian