Ingredients with Measurements:
- 500g fish fillet, cut into small pieces
- 2 stalks lemongrass, finely chopped
- 4 kaffir lime leaves, finely chopped
- 2 red chillies, finely chopped
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tsp sugar
- 1 egg
- 200ml coconut milk
- Banana leaves for wrapping
Special equipment needed:
- Food processor or blender
- Steamer
Step-by-step instructions:
1. In a food processor or blender, blend the fish fillet until it becomes a smooth paste.
2. In a mixing bowl, combine the fish paste, lemongrass, kaffir lime leaves, red chillies, turmeric powder, coriander powder, cumin powder, salt, sugar, egg, and coconut milk. Mix well.
3. Cut the banana leaves into 20cm x 20cm squares. Place a spoonful of the fish mixture onto the center of each banana leaf square.
4. Fold the banana leaf over the mixture to form a parcel. Secure the edges with toothpicks or string.
5. Steam the otak-otak parcels for 20-25 minutes or until cooked through.
6. Remove the toothpicks or string and serve the otak-otak hot.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
Makes 10-12 otak-otak parcels
Nutritional information:
Calories per serving: 180
Fat per serving: 10g
Protein per serving: 15g
Carbohydrates per serving: 8g
Fiber per serving: 2g
Substitutions for ingredients:
- Fish fillet can be substituted with prawns or squid.
- Kaffir lime leaves can be substituted with lime zest.
- Red chillies can be substituted with green chillies or jalapenos.
Variations:
- Add shredded coconut to the fish mixture for added texture.
- Use different types of fish for different flavors.
- Add chopped onions and garlic for a savory flavor.
Tips and tricks:
- Soak the banana leaves in warm water for 10 minutes before using to make them more pliable.
- Use a spoon to spread the fish mixture evenly on the banana leaf.
- Steam the otak-otak parcels in batches to avoid overcrowding the steamer.
Storage instructions:
- Store leftover otak-otak in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the otak-otak parcels for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the otak-otak on a platter with a side of sambal sauce.
- Garnish with chopped coriander or sliced red chillies.
Pairings:
- Serve with steamed rice or noodles for a complete meal.
- Pair with a refreshing cucumber and tomato salad.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
- Fried rice or noodles.
Troubleshooting advice:
- If the otak-otak mixture is too dry, add more coconut milk.
- If the otak-otak is too wet, add more fish paste or breadcrumbs to thicken the mixture.
Food safety advice:
- Make sure the fish is fresh and has been properly cleaned before using.
- Wash hands and utensils thoroughly before and after handling raw fish.
Food history:
- Otak-otak is a popular Southeast Asian dish that originated in Indonesia and Malaysia.
Flavor profiles:
- The otak-otak has a spicy and aromatic flavor from the lemongrass, kaffir lime leaves, and red chillies.
Serving suggestions:
- Serve the otak-otak as an appetizer or main dish.
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Region: Indonesian