Ingredients with Measurements:
- 500g fish fillet (any white fish)
- 2 tablespoons of cornstarch
- 2 tablespoons of coconut milk
- 1 tablespoon of fish sauce
- 1 tablespoon of sugar
- 1 tablespoon of lime juice
- 1 tablespoon of red chili paste
- 1 egg
- 10 kaffir lime leaves, finely chopped
- 10 bamboo skewers, soaked in water for 30 minutes
Special equipment needed:
- Food processor
- Grill or oven
Step-by-step instructions:
1. Cut the fish fillet into small pieces and put them in a food processor. Pulse until the fish is finely minced.
2. In a mixing bowl, combine the minced fish, cornstarch, coconut milk, fish sauce, sugar, lime juice, red chili paste, egg, and chopped kaffir lime leaves. Mix well until everything is evenly combined.
3. Take the soaked bamboo skewers and thread the fish mixture onto them, forming small sausage shapes.
4. Preheat your grill or oven to 180°C.
5. Grill or bake the otak-otak for 10-15 minutes, or until they are cooked through and slightly browned on the outside.
6. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Grill or oven temperature: 180°C
Serving size:
- This recipe makes 10 otak-otak skewers, serving size is 2 skewers per person.
Nutritional information:
- Calories: 120 per serving
- Total fat: 4g
- Cholesterol: 50mg
- Sodium: 200mg
- Total carbohydrates: 5g
- Protein: 16g
Substitutions for ingredients:
- Red chili paste can be substituted with fresh red chilies or chili flakes.
- Kaffir lime leaves can be substituted with regular lime leaves or lemon zest.
Variations:
- You can use prawns or squid instead of fish.
- You can add chopped lemongrass or galangal for extra flavor.
Tips and tricks:
- Soak the bamboo skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.
- If you don't have a food processor, you can finely chop the fish by hand.
- If the mixture is too wet, add more cornstarch. If it's too dry, add more coconut milk.
Storage instructions:
- Otak-otak can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat otak-otak, place them in a preheated oven at 180°C for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the otak-otak on a platter with a side of steamed rice and a wedge of lime.
Garnishes:
- Garnish with chopped fresh cilantro or sliced red chili.
Pairings:
- Otak-otak pairs well with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice, cucumber salad, or stir-fried vegetables.
Troubleshooting advice:
- If the otak-otak is falling apart on the grill, add more cornstarch to the mixture.
Food safety advice:
- Make sure the fish is fresh and properly cleaned before using it in the recipe.
- Cook the otak-otak until it's fully cooked through to avoid any foodborne illnesses.
Food history:
- Otak-otak is a traditional Indonesian and Malaysian dish made with fish and spices, usually grilled or steamed in banana leaves.
Flavor profiles:
- Otak-otak has a spicy, savory, and slightly sweet flavor with a hint of citrus from the kaffir lime leaves.
Serving suggestions:
- Serve the otak-otak as an appetizer or a main dish with steamed rice and a side salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian